Black Currant Scones

Ingredients:

2 1/2 C All-Purpose Flour

1 T Baking Powder

1/2 t Salt

1/2 C Sugar 

1 1/2 C Dried Black Currants (or other dried fruit)

1 C Heavy Cream (or Plain Milk Kefir)

3 T Unsalted Butter, melted, optional 

Extra sugar for dusting, optional

Directions:

Preheat oven to 375 degrees F. 

Pour dried currants into heavy cream and let soak while mixing dry ingredients. 

In a large mixing bowl, sift or or whisk together flour, baking powder, salt and sugar. 

Stir in currant and milk mixture and mix until combined. 

Roll out dough to 1 in thickness and cut into circles or triangles or scoop into spoonfuls. Place desired shapes onto parchment-lined baking sheet.

Paint scones with butter then sprinkle with sugar, if desired.

Bake in center of oven until golden, about 15 min. 

Remove from oven and allow to cool before serving. 

Top with lemon curd and clotted cream and serve with black tea!

Yield: About 2 dozen small scones or 18 larger scones 

* Adapted from my friend Sarah's recipe