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| ½ cup black currants, finely chopped ½ cup Rum 4 ½ - 5 cups self rising flour ½ cup sugar 1 ½ sticks (3/4 cup) cold unsalted butter 4 large eggs 1 ½ cups heavy cream 1 large egg, separated. Reserve yolk, discard white part. Place currants and Rum in a small bowl. Let sit for at least 15 minutes. Drain, reserve Rum for cake, and set aside. Using an electric mixer on low speed, combine 4 cups flour, 1/4 cup sugar, and the butter until the mixture resembles a coarse meal. Add reserved rum and cream, then beat in 4 eggs. Mix just until blended. The dough will be slightly sticky. Dredge the currants in flour, then fold them into dough. Cover dough with plastic wrap and refrigerate for 1 hour. Preheat the oven to 450 degrees F. Lightly grease a baking sheet. On a lightly floured surface, knead the dough gently for 1 minute, adding flour as necessary to achieve a smooth surface. Pat to a thickness of about 3/4 inch. Cut into rounds with a 2 inch biscuit cutter, or cut 4 inch squares into triangles. Place on the prepared baking sheet. Separate white from yolk. Discard white part. Lightly beat the remaining egg yolk, then brush over the tops of the scones. Sprinkle with remaining 1/4 cup sugar. Place in the preheated oven and bake for about 15-20 minutes, or until golden brown. Serve hot with sweet butter, raspberry preserves, lemon curd, or fresh whipped cream. Yield: 12 scones. Prep time: 20 minutes. Cook time: 20 minutes. Scones freeze well. Reheat in microwave. If still frozen, heat for 45 seconds (or until warm) on high. |
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| (Updated: 09 Oct 2002) | ||||||||||
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