Scones

The key to making scones is using your hands to work the butter that is COLD, not melted, into the flour.

Preheat Oven to 375 and line a cookie sheet with parchment paper which just helps with sticking.

COMBINE:
2 3/4 Cups of all purpose flour
1/2 cup sugar
2 t. baking powder
1/2 t table salt
Just mix these with a whisk in a large bowl.

BLEND IN:
12 T. unsalted butter, cold, that has been cut into 1/2 " cubes
Just use your hands and squish the butter and flour between your fingers to make a fine looking grainy lumpy powdery mixture.

ADD:
1 Cup dried currants (or raisins)
1 T. orange or lemon zest minced
Toss with your hands.

ADD:
1 Cup of cold, heavy cream.
Mix with your hands just until blended. If it is too gooey, add 1/8 cup of all purpose flour at a time to make it less sticky but not too much flour.

THEN:
Knead slightly to form a ball and pat dough into a circle. Do not over handle. Do not Roll.

CUT: Cut into 8 or 16 wedges and transfer to a baking sheet that has been lined with parchment paper spacing about 2" apart.

BRUSH:
Combine 1 egg and 1 T. water and brush the tops to help them become golden and hold the sugar.

SPRINKLE:
With coarse sugar or even cinnamon and sugar....

BAKE: for 25 minutes or until golden brown. Cool on a rack and Serve
NOTE: You can add nuts, blueberries or other ingredients if you wish.

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