[RECIPE] Currant Scones

[Wylder Treejumper]

From The Redwall Kitchen

Currant Scones

-2 cups cake flour
-2 cups bread flour
-1 tablespoon baking powder
-1/4 cup (1/2 stick) butter, plus extra for greasing pan
-1/4 cup sugar
-2 eggs
-1/2 cup milk
-1/2 cup currants
-1 tablespoon sour cream
-1 egg yolk
-1-2 teaspoons water2 cups cake flour
-2 cups bread flour
-1 tablespoon baking powder
-1/4 cup (1/2 stick) butter, plus extra for greasing pan
-1/4 cup sugar
-2 eggs
-1/2 cup milk
-1/2 cup currants
-1 tablespoon sour cream
-1 egg yolk
-1-2 teaspoons water

Sift cake flour, bread flour and baking powder into bowl. Beat butter and sugar until creamy. Add eggs and 1/4 cup milk. Add flour mixture, and partially mix. Add remaining 1/4 cup milk, currants and sour cream, and mix dough lightly but thoroughly. Roll out dough 1/2 inch thick and cut into 2-inch rounds. Place on lightly greased baking sheet. Beat egg yolk and water, and use to brush top of scones. Bake at 350 degrees until golden brown, about 25 minutes. Makes 30 scones.

The last two recipes were donated by Nina (Matichel).