SCONE WITH CURRANTS

While usually associated with England, scones are also connected to Scotland and Ireland and are certainly a staple in my Irish family. Growing up we made them most weekends and there is still something nostalgic about the smell. This recipe is so easy and if you don’t like currants feel free to swap in blueberries, cranberries, etc. Butter and jam is also delicious!

Ingredients

1 3/4 cups flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/3 cup or 1/3 tablespoons cold butter diced

1 beaten egg

6 tablespoons half and half

1/2 cup currants (optional)

Directions

Combine all dry ingredients and knead in diced butter until the batter is coarse and there are some small pieces of butter the size of peas.

Mix in egg and half and half until just combined. Fold in currants. Do not over-mix.

Put eight half- inch thick discs on the baking sheet and bake at 400 degrees for 8-10 minutes.