Title: Painted table currant scones
 Categories: Breads, Scones
      Yield: 16 Scones
 
  2 3/4 c  Unsifted all-purpose flour
    1/2 c  Sugar
      1 tb Baking powder
      1 ts Salt
      2    Sticks (8 oz) cold butter,
           Cut into tablespoon-sized
           Pieces
    3/4 c  Currants
      2 lg Eggs
    2/3 c  Whipping cream
      1 tb Sugar
 
  1. In a large bowl combine the flour, sugar, baking powder and salt.
  
  2. Cut in butter with a pastry blender, or with your fingers, until
  texture resembles coarse meal.  Add currants and milk.
  
  3. Lightly whisk eggs and cream together; add to dry ingredients.
  Combine with large wooden spoon or with hands until dough barely
  holds together; do not overmix. (Dough should be slightly sticky, not
  dry. Add a little more cream if necessary.)
  
  4. Grease a baking sheet or line with parchment paper.
  
  5. Portion the dough by using an ice cream scoop, or divide the dough
  in half and pat into 2 flattened disks. Cut each disk into 8
  triangular shaped scones. Place on the prepared baking sheet and
  sprinkle the tops with sugar.
  
  6. Bake in a preheated 375-degree oven about 20 minutes, until golden
  brown.  Cool slightly before serving.