St. Francis Scones

It's been a while since I made these scones. They are so moist and rich. Of course, 2 sticks of butter and 1 1/4 cups of cream doesn't hurt.

St. Francis Scones

4 ½ cups flour

1/3 cup sugar

1 Tbs baking powder

1 tsp salt

1 cup unsalted butter

1 cup dried currants

2 eggs

1 ¼ cups heavy cream

Preheat the oven to 400 degrees. Lightly grease a baking sheet.

Combine dry ingredients in a large bowl. Cut the butter into small pieces and scatter over the dry ingredients. Work the butter into the flour using your fingers until it resembles cornmeal. Stir in the currants.

Beat together the eggs and cream. Slowly drizzle ½ cup at a time over the dry ingredients, tossing the mixture with a fork. Loosely press the dough into a ball.

Place on a floured board and knead 4-5 times to blend well. Discard any dry crumbs. Roll out the dough on a floured surface until it is 1 inch thick. Cut into scones using a 2-inch round cutter. Place the scones on the baking sheet and bake for 14-15 minutes, or until the scones are golden.

Serve warm, with strawberry jam and clotted cream.

Yields 18-20.

2014 01 18