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Afternoon Tea Scones


These sophisticated, rich scones are perfect for an elegant tea party. (They are just fabulous with ice-cold lemonade, too.) The perfect accompaniment: a dollop of Devonshire, thick double cream, or some sweet butter. For those who prefer a sweet scone, reduce the sugar by half.

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup (1/2 stick) chilled butter, diced
1 large egg
1 cup heavy cram plus extra for glazing
1/2 cup currants
 

Adjust oven rack to top third position; preheat oven to 400°F. Lightly coat baking sheet with vegetable spray.

Thoroughly mix flour, sugar, baking powder, and salt in large bowl. Add butter and crumble mixture with your fingers until it resembles very coarse meal. Whisk egg and cream in medium bowl and stir in currants. Pour liquid mixture over dry ingredients and fold in with a rubber spatula just until combined; do not over mix.

Turn out onto floured surface and place a large piece of plastic wrap over dough. Roll dough to 3/4-inch thickness and
remove plastic wrap. Cut out rounds with a 2-inch floured cutter and transfer to prepared baking sheet. Brush tops
a little cream. Bake for 15 minutes or until pale golden and tester comes out clean. Serve warm.

Makes about 12 scones

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