scones

I found a really simple recipe for currant scones in Gourmet magazine, and Sunday was the perfect lazy morning to try it out.  The best part of it all was Paloma pulling the kitchen chair up to the counter to help.  

They were pretty yummy, eaten nice and warm right out of the oven.

CURRANT SCONES

(Best eaten the day they're made.)

3 1/2 cups all-purpose flour

3/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

1 3/4 sticks cold butter, cut into small pieces

3/4 cup whole milk

3 large eggs, lightly beaten

1 cup dried currants

Preheat oven to 375'F with racks in upper and lower thirds.

Whisk together flour, sugar, baking powder, and salt in a large bowl.

Add butter and blend w/fingertips or pastry blender until mixture resembles coarse meal w/some small butter lumps.

Stir in milk, eggs, and currants until just combined.

Drop batter in 1/4 cup mounds 1 inch apart on 2 ungreased baking sheets.

Bake, switching position of sheets halfway through, until bottoms of scones are pale golden, 15-17 minutes total.

Transfer to a rack and cool to warm.