Saint Francis Scones

These are the best scones I have ever tasted.

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

Topping

1 egg beaten with 2 Tbs milk

1/3 cup packed brown sugar

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 brush with the egg-milk mixture over each scone. Sieve brown sugar over the tops.

Bake for 14-15 minutes, or until the scones are golden.

Serve warm, with strawberry jam and clotted cream.

Yields 18-20.



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