Currant Scones

Nana shared her "secret" cream scone recipe with me, but I can never seem to get it right.  Here's my version:

Currant Scones

2 cups all purpose flour

1/4 cup sugar

2 Tablespoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

5 Tablespoon cold butter, cubed

1-1/2 cup heavy whipping cream

1/2 cup dried currants

In food processor, blend flour, sugar, powder, salt and cinnamon (if using).  Pulse in the cold butter until it resembles small peas.  Pour into a large mixing bowl and add the whipping cream to the center and carefully stir.  Pour out onto a floured surface and knead 4 or 5 times.  Fold in the currants and knead 2 or 3 more times, until they are well dispersed throughout the dough.  Place onto a baking sheet lined with parchment paper and flatten with your hands at the same time, shaping into a large circle.  You are looking for a thickness of about 1 to 1-1/4".  Cut the dough into 8 equal pieces, like a pie.  Brush the top with egg white wash and sprinkle with raw sugar.  Bake at 400 degrees F for 23-25 minutes.

Remove from oven and cool.  Drizzle the tops with glaze (powder sugar mixed with milk).  

Yum!