½ cup dried currants
3 T. apricot or peach brandy
2 cups all-purpose unbleached flour
½ cup sugar
¼ tsp salt
8 T. butter
1 extra -large egg
½ cup half & half
7 egg yokes
1 cup sugar
½ cup lemon juice + 1 tsp
1 tsp lemon zest
½ cup unsalted butter (cut into 4 pieces)
Prep/Cook: 1hr,12 small scones
Preheat oven to 400 degree. Combine currants and brandy and heat until warm (microwave works for 30-40 seconds), let sit for 5 minutes. Currants should be plump.
Mix dry ingredients in a medium bowl. Cut in butter until until crumbly. Make a well and add egg and cream. Stir in currants. The dough should just cling together.
Place dough on a floured surface and knead 5-6 strokes. Roll or pat out into a ¾ inch thick. Use cookie cutter to make desired shape.
Place on ungreased cookie sheet and bake until pale golden. Do not brown. Serve warm
Lemon Curd Directions:
Beat egg yolks + sugar until light
Place yolks, juice + zest in saucepan and cook on low, whisking 10-12 minutes continually. Remove from heat and allow to cool slightly.
Stirring frequently, whisk in butter one piece at a time until incorporated. Allow to cool and can keep in refrigerator up to 2 weeks.