This is a variation of my Victorian Cream Scones. Serve it with Devonshire Cream and Strawberries for an English breakfast treat. This recipe is a little more moist and tender than the traditional scone. Chopped dried apricots can be substituted for the currants. As a variation, add 2 tablespoons of chopped almonds.

3 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
1/2 cup cold butter or margarine, cut into 4 pieces

1/2 cup dried currants or dried apricots

2 eggs
1 cup cream

In the large bowl of an electric mixer, beat together first 5 ingredients until butter resembles fine meal. Beat in currants. Thoroughly beat together eggs and cream and, with the motor running, slowly add to the flour mixture just until blended. Do not overbeat. Spread dough evenly into a greased 10-inch springform pan. Bake at 350° for 30 minutes or until top is golden brown. To serve, cut into thin wedges. Yields 16 slices.

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