Sweet Cream Scones

Here is the recipe from Lynn for the Chickadee's (now defunct Minneapolis Restaurant) Sweet Cream Scones

2 c. flour

1 Tbsp.Baking powder

3/4 tsp. salt

2 Tbsp. sugar

6 Tbsp. (3/4 stick) chilled unsalted butter

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1 egg

1/3 c. cream

1/3 c. milk

1/3 c. currants

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Combine flour, baking powder, sugar and salt in bowl. Cut butter into small pieces. Cut butter into flour mixture until resembles coarse crumbs. Add currants, set aside.

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In a small bowl beat egg, add cream, and milk. Stir egg mixture into flour, until just blended. turn out onto a floured board, pat to 3/4" thickness, sprinkle with flour, this is a soft dough. Cut with biscuit cutter. Place on a greased sheet pan, about 1" apart.

Bake at 375 for 12 minutes or until golden brown.

Serve hot or reheat in microwave for a few seconds or in oven at 250 for a few minutes, these freeze well too.

Makes 12 scones depending on size.

NOTE: Using this method the scone centers should be soft and the outside a bit crisp.