Serves 12
Ingredients
¾ lb. unsalted butter
4 cup of flour
4 tbsp. sugar (2 tbsp. for recipe, 2 tbsp. to garnish with on top)
2 tbsp. baking powder
2 tsp. salt
½ cup heavy cream
4 eggs
½ cup raisins
1 cup currants
Directions
In a mixer, combine all dry ingredients (except raisins & currants), then slowly dot in butter and then add heavy cream. Mix to just combine. Be careful not to over mix dough (think in terms of a pie dough). Add raisins and currants and turn through. Heat oven to 400°. Roll out scone mix into a large pie shape (about ¾ of an inch thick). Allow to rest in refrigerator for 15 minutes. Remove and brush with egg wash. Sprinkle with remaining sugar. Cut in pie shape pieces and bake for approximately 20 minutes. Serve with your favorite jam.