Currant & Brandy Scones  

 

Ingredients:
2 cups 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 heavy cream
2 cups dried currants



Direction:
Preheat the oven to 375ºF. 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
flour.
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.