Currant scones

I love scones, and this is my favorite recipe. You can add any type of dried fruit that you like. This batch includes: currants, thompson raisins, dried apricots, and candied ginger.

First, preheat your oven to 400 F.

dry ingredients:

• 2 cups flour
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 tablespoon baking powder

Combine all the dry ingredients, then work a 1/2 cup butter into the dry ingredients until the butter pieces are pea sized. Do not overwork.

In another bowl mix together:

• 3 egg yolks
• 1/2 cup whole milk
• 1/3 cup 10% cream (half and half)

After the wet ingredients are well mixed, add them to the butter/flour mixture. At this point you should have some pretty sticky dough. Add in the 1 to 2 cups of whatever dried fruit you like in your scones. How much fruit and what types are up to you – experiment and have fun. I like more rather than less, and the candied ginger has turned out to be a real find – it adds a nice surprise and really balances the other sweeter fruit.

At this point, you will need to add a little more flour (up to 1/4 cup) to make the mixture not so sticky. You want the dough to be moist not dry. Just add enough flour so that you can work the dough into a round that is about 1″ to 1 1/2″ high.

Brush the surface with some cream or half and half and sprinkle a tablespoon of white sugar on the surface. The cream and sugar are essential to getting a nice sweet brown crusty surface.

Cut the round into 8 slices. Arrange slices on baking sheet and put in oven for 25 minutes +- 2 minuts depending upon how light/brown you like the crust.

Remove to a wire rack and let sit for 15 minutes before eating. These will keep for up to 5 days in a cookie tin. Enjoy.