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Print this Recipe    Carrot Brandy

Currant and Brandy Scones

2 cups all-purpose flour
6 tablespoons whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1/2 cup chilled butter, diced
2 tablespoons brandy
1/2 cup milk
1/2 cup whipping cream
2 cups dried currants

Preheat the oven to 375 degrees F.

Combine the dry ingredients and sift into a mixing bowl. Add the
butter to the dry ingredients, and rub them together between your
thumb and fingers until thoroughly combined and the mixture resembles
coarse cornmeal.

Add the brandy, milk, cream, and currants and stir with a wooden
spoon just until the mixture is combined. Turn the dough out onto
a well-floured work surface and dust with additional all-purpose

With a rolling pin, roll out the dough to a thickness of 1-1/2
inches. Cut into 2-1/2 - 3-inch rounds, triangles, or the shape
of your choice. Alternatively, divide the dough into two pieces,
roll into 1-inch thick circles about 8 inches in diameter, and cut
into pie-shaped wedges.

Place at least 2 inches apart on a nonstick or black steel baking
sheet. Bake for 18 to 20 minutes or until golden brown on top.
Serve warm or transfer the scones to a rack to cool completely.

Yield: 12 to 15 scones.


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