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Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 1/2 cup currants, soaked in boiling water for 15 minutes
- 4 cups flour
- 1/4 cup sugar
- 2 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoon cold unsalted butter, cut into bits
- 1 3/4 cups half-and-half
- 1 egg, beaten with 1 teaspoon sugar, for glaze
Method
- Preheat oven to 375 degrees F. Drain currants and pat dry.
- Into a large bowl sift together flour, sugar, baking powder and salt.
- Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs.
- Add currants and mix well.
- Add half-and-half, and stir with a fork just until it comes together and forms a dough.
- Turn out onto lightly floured work surface and knead for 1 minute.
- Roll out into a 3/4-inch thick round.
- Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds.
- Pat together scraps and reroll.
- Place on a greased cookie sheet and brush tops with egg glaze.
- Bake for 25 to 30 minutes, until puffed and golden brown.
