Cream and Currant Scones with Citrus Zest

Work the dough quickly, don't overmix, and put the dough rounds into
the heated oven as soon as possible. The process--from mixing to
pulling the finished scones out of the oven--shouldn't take more than
twenty minutes. Scones are best served warm and fresh with jam and
butter. This recipe can be doubled.

Makes 9-10 scones

2 cups unbleached all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 - 2 tablespoons granulated sugar (1 to 2 tablespoons)
4 tablespoons unsalted butter , chilled and cut into 1/2-inch pieces
grated zest from 1-2 oranges or lemons
3/4 cup heavy cream
2 large eggs, lightly beaten
1/3 cup dried currants


1. Adjust oven rack to middle position and heat oven to 450 degrees.

2. Sift first 6 ingredients into large bowl, or measure into workbowl
of a food processor fitted with steel blade; pulse until blended. With
pastry blender, 2 knives, or steel blade of a food processor, cut or
process butter into flour mixture until mixture resembles coarse meal
with a few slightly larger butter lumps. Transfer to a medium bowl and
add currants.

3. Make a well in the center of mixture and pour in heavy cream and
eggs. Working quickly, blend ingredients together with a rubber
spatula into a soft, slightly wet dough. Turn dough onto a
well-floured work surface.

4. Quickly roll dough to 1/2 inch thick. Use a lightly greased and
floured 3-inch biscuit cutter to stamp dough with one decisive punch,
cutting close together to generate as few scraps as possible. Dip
cutter into flour as often as necessary to keep dough from sticking.
Push scraps of dough together so that edges join; firmly pinch edges
with fingertips to make a partial seal. Pat this remaining dough to
1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1
1/2 inches apart on a greased baking sheet. Bake until scones are
lightly brown, 10 to 12 minutes. Serve immediately.

STEP BY STEP: Making Wedge-Shaped Scones
1. Form the dough into a disk and cut the disk into eight pieces.
2. Use a one and one-half-inch diameter cookie cutter to cut out the
center of the circle.
3. Separate each of the sections and bake according to the directions
in the recipe.