Categories: Bread, Scones 
      Yield: 16 scones 
  
  2 3/4 c  Unsifted all-purpose flour 
    1/2 c  Sugar 
      1 tb Baking powder 
      1 ts Salt 
      2    Sticks (8 oz) cold butter, 
           Cut into tablespoon-sized 
           Pieces 
    3/4 c  Currants 
      2 lg Eggs 
    2/3 c  Whipping cream 
      1 tb Sugar 
  
  1. In a large bowl combine the flour, sugar, baking powder and salt. 
   
  2. Cut in butter with a pastry blender, or with your fingers, until 
  texture resembles coarse meal.  Add currants and milk. 
   
  3. Lightly whisk eggs and cream together; add to dry ingredients.  Combine 
  with large wooden spoon or with hands until dough barely holds together; 
  do not overmix. (Dough should be slightly sticky, not dry.  Add a little 
  more cream if necessary.) 
   
  4. Grease a baking sheet or line with parchment paper. 
   
  5. Portion the dough by using an ice cream scoop, or divide the dough in 
  half and pat into 2 flattened disks.  Cut each disk into 8 triangular 
  shaped scones.  Place on the prepared baking sheet and sprinkle the tops 
  with sugar. 
   
  6. Bake in a preheated 375-degree oven about 20 minutes, until golden 
  brown.  Cool slightly before serving.