The King's Scones With Currants Recipe

This currant scone recipe is from the romantic castle marne bed and breakfast in denver. They are as exquisite as the b&b.

In a large bowl , stir together the flour , sugar , baking powder , soda and salt until thoroughly blended.

Using a pastry cutter , cut the butter into the flour mixture until it resembles coarse cornmeal.

Stir in the currants.

Make a well in the center on the flour mixture and add the buttermilk all at once.

Stir with a fork until the dough pulls away from the side of the bowl.

Gather the dough together with your hands into a ball.

Put on a lightly floured board and roll or pat into a circle.

Using a small heart shape or daisy shaped cookie cutter cut into individual scones.

Place 1 1 / 2 inches apart on lightly greased baking sheet.

If you wish , brush the tops of half the scones with cream.

Lightly sprinkle on a mixture of cinnamon and sugar.

Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes.

Tops are lightly brown.

Serve warm with creme fraiche , raspberry butter or lemon curd.

all-purpose flour, sugar, baking powder, baking soda, butter, currants, buttermilk