CHEF JEFF — ONE BYTE AT A TIME: Cream Scones with Currants

Celebrate the upcoming British royal wedding with this treat.

Cream Scones with Currants

2 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup currants (or other dried fruit)

1 1/3 cups heavy cream

Milk for brushing

Decorative sugar

Preheat oven to 400 degrees. Place rack in middle position. Line baking sheet with parchment paper. In bowl, thoroughly whisk together flour, sugar, baking powder, salt. Stir in currants. Make well in center of dry ingredients. Pour in cream. Stir until everything is moistened and soft dough forms. Scrape dough onto lightly floured counter. Knead a few times, shaping it into fat log 8 inches long. Cut in two. Gently shape each half into smooth disk 1 inch thick. Cut each disk into 4 pieces. Arrange scones on baking sheet. Brush with milk. Sprinkle with sugar. Place in oven. Bake for 7 minutes. Reduce heat to 350 degrees. Bake 15 minutes longer. Let cool a bit on wire rack. Serve.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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