Renny Darling's

A Sedate & Proper Victorian Tea



Basic Scones with Currants & Walnuts

2 cups flour
1 tablespoon baking powder
1/2 cup sugar
pinch of salt
1/2 cup cold butter (1 stick), cut into 8 pieces

1/2 cup dried currants
1/2 cup chopped walnuts

2 eggs
1/3 cup cream
1 teaspoon vanilla

In the large bowl of an electric mixer, beat together first 5 ingredients, until mixture resembles coarse meal. Stir in currants and walnuts. Beat together eggs, cream and vanilla and add, all at once, stirring until blended. Do not overmix.

Spread batter evenly into a greased 10-inch springform pan and bake at 400° for about 20 to 25 minutes or until top is golden brown. Allow to cool in pan and cut into wedges to serve. Serve with Clotted Cream, Devonshire Cream, or butter and jam. Serves 10.

Chocolate Chip & Hazelnut Scones:
Delete currants and walnuts and add 1/2 cup semi-sweet chocolate chips and 1/2 cup chopped hazelnuts.

Cranberry & Almond Scones:
Delete currants and walnuts. Stir in 1/2 cup cranberries and 1/2 cup chopped almonds, at the end, after adding the eggs and cream.

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