Ben’s Butter Scones

5 c flour
2 Tbsp + 2 tsp baking powder
5 Tbsp sugar
1 ½ tsp salt
1 lb unsalted butter, softened
1 c currants or raisins
5 eggs
2 c heavy cream

1 additional egg, and sugar for sprinkling on top

1. On low speed in a large mixing bowl, mix all dry ingredients.
   
2. Add butter, and mix until it forms a crumbly coarse pea-size crumbly mixture.
3. Stir in currants.
4. Whisk together the eggs and 1 cup of cream, and, in thirds, mix into the flour. If the dough is too dry, add more cream.
5. Spoon out, whatever size you wish, onto a parchment lined baking sheet. Leave room for the dough to double in size. Brush each with a whisked egg, and top with a sprinkling of sugar.
6. Bake for 15-18 minutes at 350 degrees. Cool on the sheet for a few minutes, then move parchment to cooling rack until ready to serve.

Revised 2/14/2010