It was my favorite Brit’s birthday, and a cold, snowy one at that. In other words, the perfect day for tea and scones.
These little biscuits are flaky, with just the right amount of sweetness. Eat them alone, with butter, or slathered with English clotted cream and jam. Put the kettle on, and your’e good to go!
Sift together 2 cups of flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/3 cup of sugar. Stir in 1 1/3 cups of currents. Add 1 cup of heavy cream and use an electric mixer on a low speed to combine all of the ingredients.
Dump dough onto a lightly floured surface, and knead the mixture until it comes together with a rustic texture.
Roll dough to a 1″ thickness, and cut into rounds with a biscuit cutter, or the rim of a wine glass. Re-roll scraps until all of the dough is used.
Place the rounds on a parchment covered baking sheet, and brush the tops liberally with melted butter. Sprinkle with sugar and bake at 375 degrees for 12-15 minutes until they are a light, golden brown.