Cream Scones with Currants
From: 
 
Makes 15 scones
INGREDIENTS
  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/₃ cup currants
  • 1¼ cups heavy cream
DIRECTIONS
  1. Preheat oven to 425˚.
  2. In a small dish, cover the currants in boiling water and soak until plump. Meanwhile, combine all the dry ingredients in  a large bowl and whisk to mix. Drain the water off the currants and stir them into the dry mixture.
  3. Make a well in the center of the dry ingredients. Pour the cream into this well and using a wooden spoon, gently draw the dry ingredients from the edges into the center until the dough is incorporated.
  4. Transfer dough to a floured surface. Knead by hand, just until it comes together into a rough, slightly sticky ball (about 30 seconds). Press the dough into a flat round disk. Cut with a round biscuit cutter.
  5. Evenly space the scones on a parchment lined baking sheet. Brush the tops with cream   and sprinkle with sugar. Bake until the tops of the scones are light brown, 12 to 15 minutes. Cool for at least 5 minutes. Serve warm.
Recipe by Flavor and Friends at http://flavorandfriends.com/cream-scones-with-currants/