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Scone Ingredients:

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 

Lemon Curd:
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.