Makes 8.

Note: Scones -- without the currants -- make a terrific base for strawberry shortcake.

• 2 c. all-purpose flour

• 3 tbsp. sugar

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1/2 c. currants (or other dried fruit)

• 11/3 c. heavy cream

• Milk for brushing

• Decorative, or sparkling, sugar


Preheat oven to 400 degrees and place rack in middle position. Line a baking sheet with parchment paper, or spray with cooking spray.

In a medium bowl, thoroughly whisk together the flour, sugar, baking powder and salt. Stir in currants until evenly distributed. Make a well in the center of the dry ingredients and pour in the cream. Stir until everything is moistened and a soft dough is formed.

Scrape the dough onto a lightly floured counter and knead a few times, shaping it into a fat log about 8 inches long. Cut in two, then gently shape each half into a smooth disk about 1 inch thick. With a sharp knife or bench scraper, cut each disk into four pieces.

Arrange the 8 scones on the baking sheet, leaving as much room as possible between them. Brush with milk, then sprinkle with sugar.

Place in the oven and bake for 7 minutes, then reduce heat to 350 degrees and bake 15 minutes longer. Let cool a bit on a wire rack, then serve.