Ingredients
2 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/8 tsp. salt
1/2 c. butter, chilled
1/2 c. currants
1 egg, well beaten
1/2 c. half and half
melted butter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Thick Devonshire cream — afternoon tea scones, strawberry jam
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
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Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Stir in currants. Combine egg and half and half; add to currant mixture, stirring with fork about 15 strokes. Place dough on lightly floured board; shape into ball and knead lightly about 15 times. Divide into 2 portions. Pat each into a circle 1/2-inch thick on ungreased baking sheet. Mark in 8 wedges, cutting almost through the dough. Brush lightly with melted butter. Sprinkle with colored sugar, if desired. Bake at 425° for 15 to 20 minutes or until golden brown.