Warm scones are always wonderful on a holiday morning, with preserves and fruit. These ones are tender with bits of currant throughout, but you can change it up and use dried cherries or cranberries if you wish. For a change of pace these also have spelt flour instead of regular wheat flour for a different taste.
Ingredients:
1 1/4 cup spelt flour
1 cup all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 oz (1/2 stick) / 1/4 cup of cold butter
1/2 cup currants (try putting in a small bowl with a little orange juice and warm slightly in the microwave to plump them up. Drain out any extra juice before adding to the dough)
1 1/2 cups heavy (whipping) cream
Pre-heat the oven to 400 F Measure out the flours, sugar, baking powder, and salt into a bowl. Whisk together. With a pastry cutter or two knives, cut in the butter. Fold in the currants, and then mix in the whipping cream. Turn the dough out onto a lightly floured counter, pat out the dough into a nice round on a lightly floured counter, and cut into about 9 large scones. Bake on a cookie sheet for about 18-20 minutes until golden brown.
Makes 9 large scones
Adapted from Good to the Grain
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