Currant Scones

Charene Whorton 1992


3 cups flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

3/4 cup cold butter

1 cup currants

3/4 cup milk

2 tsp vanilla


Heat oven to 400. Lightly grease or line a cookie sheet with release foil.

Mix flour, sugar, baking powder and salt in bowl or food processor. Cube butter and add to mixture. Cut into mixture with pastry knife or pulse food processor until it looks like coarse crumbs.

Stir in currants, milk and vanilla. Stir or pulse a few more times until well blended.

Turn dough out onto floured surface and knead 20-25 times.

Spoon into rounds onto cookie sheet or use ice cream scoop for uniform shape.

Sprinkle with a little sugar on top.

Bake 15-20 minutes or until light brown.