Cream Scones

Ingredients

2 ¼ Cup cake flour

¼ Cup sugar

½ tsp salt

2 tsp baking powder

2 T unsalted butter, chilled and cut into small cubes

1/3 Cup dried currents or cherries or other dried fruit

1 orange for zest

1 cup heavy cream, plus cream for brushing on tops before baking

Procedure

1. Preheat oven to 400ºF (200ºC).
2. In a bowl, combine the cake flour, sugar, salt, and baking powder. Stir until well blended.
3. Drop the butter cubes into the flour mixture and using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the currants. Remove the zest from the orange (orange part only). Add the 1 cup cream to the zest and stir to blend. Using a wooden spoon, quickly stir the cream-zest mixture into the flour mixture.
4. Form the soft dough into a ball and transfer to a lightly floured work surface. With floured hands, knead the dough 4 or 5 times, then roll into a 8 inch square, just over and ½ inch thick.
5. Using a sharp knife cut the square into 3 strips. Cut each strip into 4-5 triangles.
6. Place on an ungreased baking sheet about ½ inch apart.
7. Brush the tops of the triangles with cream.
8. Bake until golden, 12-15 minutes.
9. Serve warm with clotted cream or butter and jelly.