Scones Windsor Court Hotel Breads
2 1/2 cups all-purpose flour
5 tsp. double acting baking powder
4 tsp. + 1 tbsp. sugar
1/8 tsp. salt
6 tbsp. cold unsalted butter, cut into bits 		3/4 cup heavy cream
2 large eggs, beaten slightly
1/3 cup dried currants(optional)
an egg wash made by beating 1 egg with 1/3 cup milk
GOURMET Sept.,1986, p.132

In a bowl sift together the flour, baking powder, 4 tsp. sugar, salt. Add butter and blend the mixtureuntil it resembles meal. Stir in the cream, eggs, currants and combine the mixture until it just forms a dough.

Pat out the dough 1" thick on a floured surface. With a floured 2" cutter, cut it into rounds and arrange the scones on a buttered baking sheet. Brush the tops of the scones with the egg wash, sprinkle the scones the remaining sugar and bake in a preheated 450 F oven for 13 to 15 minutes or until tops are golden.

Makes 15 to 18 scones.

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