English Tea Scones

• 2 12 cups flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 14 teaspoon salt
• 13 cup butter or 13 cup margarine, cut into pieces
• 34 cup whipping cream
• 2 large eggs, beaten
• 12 cup dried currants or 12 cup snipped raisins
• 1 -2 tablespoon milk
• 2 -3 teaspoons sugar

1. In a medium mixing bowl, stir together flour, 2 tbsp sugar, baking powder and salt.
2. Cut in butter or margarine until mixture resembles course crumbs.
3. Make a well in the center and add whipping cream, eggs and currants all at once.
4. Stir until just moistened.
5. Turn dough out onto a lightly floured surface.
6. Knead until dough is nearly smooth, about 10-12 strokes.
7. Pat into an 8-inch square pan and cut into 16 squares.
8. Place scones on an ungreased baking sheet, about 1 inch apart.
9. Brush with milk and 2 tbsp sugar.
10. Bake at 400 for 12-14 minutes or until golden.
11. Serve warm.

flour, sugar, baking powder, salt, butter, whipping cream, eggs, currants, milk, sugar

Taken from www.food.com/recipe/english-tea-scones-60584 (may not work)