Name: Scones
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 25 scones
Ingredients: 1 1/2 pounds all-purpose flour; 4 ounces sugar, plus additional for topping scones; 1 tablespoon baking powder; 1/3 tablespoon salt; 9 ounces butter, cut into walnut-sized pieces; 1/2 pound currants; 1 1/5 cups buttermilk; 3/4 teaspoon baking soda; Cream, to coat scone tops

Directions

Preheat the oven to 325 degrees F.
Sift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.

Recipe courtesy of Windsor Court Hotel, New Orleans, LA

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