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Currant Scones

4 1/2 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 to 1 cup dried currants
2 eggs
1 1/4 cups heavy cream

1 egg beaten with 2 tablespoons milk
1/3 cup packed brown sugar

Preheat the oven to 400 degrees. Lightly grease a baking sheet.
Combine the flour, sugar, baking powder and salt in a large bowl.
Cut the butter into small pieces and scatter over the dry ingredients.
Using your fingertips, work the butter into the flour until the
mixture resembles cornmeal. Stir in the currants.

Beat together the eggs and cream. Slowly drizzle 1/2 cup at a time
over the dry ingredients, tossing the mixture with a fork. Drizzle
in the egg-cream mixture wherever it appears to be dry. Loosely
press the dough into a ball. Place on a floured board and knead
4 or 5 times to blend well. Discard any dry crumbs. Roll out the
dough on a floured surface until it is 1 inch thick. Cut into scones
using a 2-inch round cutter. Place the scones on the baking sheet.
Brush the egg-milk mixture over each scone. Sieve brown sugar over
the tops.

Bake for 14 to 15 minutes, or until the scones are golden and the
sugar has caramelized.

Serve warm, with strawberry jam and clotted cream.

Yields 18 to 20


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