Currant Cream Scones
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
In large bowl, combine flours, 2 tbsp (25 mL) of the sugar, baking powder and salt With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Lightly beat eggs and stir into cream.
Stir into flour mixture along with currants just until all ingredients are moistened.
Turn out dough onto floured surface and knead gently about 10 times.
Press dough into circle 1 inch (2.5 cm) thick.
Brush with milk; sprinkle with remaining sugar.
Cut into 8 wedges and place on lightly floured baking sheet.
Bake in 425Â°F (220Â°C) oven for 12 to 15 minutes or until lightly browned.