Black Currant Scones

Scones are a shortbread biscuit that are served with Devonshire cream and perserves.

Black Currant Scones

2 cups of flour
2 Tblsp sugar
1 Tblsp baking powder
1/2 tsp salt
1/3 cup unsalted butter, chilled & Cut into 1/2" slices
1/2 cup dried currants (Craisins or raisins can be substituted)
1 cup heavy whipping cream

1 Tblsp heavy cream
1/4 tsp cinnamon
2 Tblsp sugar

Preheat oven to 450. Lightly grease a baking sheet.
In a large bowl, stir together flour, sugar, baking powder & salt. With the tips of your fingers, blend butter into the flour until it resembles coarse crumbs. Pour the whipping cream and mix until blended.
Using a 2" biscuit cutter, cut out circles. Press the leftover dough roll into a circle 3/4" thick and cut 2-3 more biscuits.
Place the biscuits 2" apart on the baking sheet and bake for 15 minutes. Remove from oven and lightly brush with glaze.
Glaze- In a very small bowl whisk together the cream, cinnamon, & sugar until blended.

Recipe Summary:
Yield: 10-12
Prep Time: 10 minutes
Cook Time: 15 minutes

Other recipes by Boxwood Inn B&B:
Orange Craisin Muffins
Pumpkin Pecan Pancakes
Baked Oatmeal

Recipe Provided By:
Boxwood Inn B&B
Akron, PA

Akron Bed and Breakfast Inns