Old-Fashioned Cream Scones

• 2 cups cake flour
• 1/4 cup sugar, plus 1 Tbsp. for sprinkling
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into bits
• 1/2 cup dried currants
• 2/3 cup heavy cream, plus
• 1 tablespoon for brushing
• 2 egg yolks

1. Preheat oven to 400u0b0F and line a baking sheet with parchment paper or spray with cooking spray.
2. In a large bowl, whisk flour and 1/4 cup sugar, baking powder and salt. Work in butter with fingertips or a pastry cutter until mixture resembles coarse crumbs. Stir in currants.
3. In a small bowl, whisk together 2/3 cup cream and egg yolks; stir into flour mixture with a fork until dough comes together in a ball. Knead dough in bowl three times to blend; do not overwork. On a lightly floured surface, pat dough into a 3/4-inch-thick round. Using a 2 1/2- to 3-inch cutter, cut out 5 scones and transfer to prepared baking sheet. Reshape scraps and cut 2 more scones. Brush scones with remaining 1 Tbsp. cream and sprinkle remaining 1 Tbsp. sugar on top.
4. Bake scones until golden, 15 to 20 minutes. Let cool for 10 minutes before eating.

cake flour, sugar, baking powder, salt, cold unsalted butter, currants, heavy cream, brushing, egg yolks

Taken from www.myrecipes.com/recipe/old-fashioned-cream-scones (may not work)