Currant Scones

So in honor of St. Patrick's Day, I decided to make scones. I went to a coworker's house to make them because it was Sunday and that means The Walking Dead. Zombies and scones. A match made in heaven.

I've only made scones once before for my ex-boyfriend. It wasn't a rousing success, but apparently they were still good. They just were really flat for some reason. I'm pretty sure it was because I used baking soda rather than baking powder. Baking soda causes things to spread while baking powder causes things to rise. The more you know. I also never had currants before, but they are pretty good. They look like grapes but taste like less sweet raisins. [This recipe is from Alton Brown, whom I love!]

I also learned at a friend's bridal shower that the correct pronunciation of scone is "scaan." Who knew. My scones flew from the table so I guess I will be making more for St. Patrick's Day tomorrow.

Currant Scones

Ingredients:

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

4 tablespoons of butter

2 tablespoons vegetable shortening

3/4 cup cream

handful of dried currants or cranberries

Instructions:

Preheat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening.

In a separate bowl, combine cream with beaten egg, then add to try ingredients. Stir in the fruit.

Turn dough out onto a floured surface. Roll dough out and cut into biscuit-sized rounds. Bake for 15 minutes until brown.

Serve with warm with butter and tea.