Cream Scones

Yields 16 scones

Ingredients

• 4 c all-purpose flour

• 1/4 c sugar

• 2 tsp baking powder

• pinch of salt

• zest from one orange

• 1/2 c currants

• 3 c heavy cream

For topping

• 2 tsp cream

• 2 tsp sugar for sprinkling

Directions

1. Preheat oven to 425ºF. Line a baking sheet with parchment paper.

2. Whisk together flour, sugar, baking powder, and salt. Stir in zest and currants. Pour in all 3 cups of cream at once, and stir until dough comes together -- it will be soft but dense.

3. Turn the dough onto lightly floured board, patting into two rounds measuring 6 inches across and 2 inches high.

4. Brush the top of each round with 1 tsp cream and sprinkle with 1 tsp sugar.

5. Cut each round into 8 wedges. Bake for 15 minutes or until golden brown. Serve hot.

6. To reheat leftover scones, wrap loosely in foil and heat in a 300ºF oven for 10 minutes.