Currant Scones

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Ingredients

1 sachet	active dry yeast
	milk
375 g	flour
1 tsp	salt
75 g	soft butter
1	egg
50 g	currants
50 g	raisins
1 pinch(es)	cinnamon
1 pinch(es)	cardamom

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 20 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

In a bowl mix together the yeast, flour, salt and the butter. Beat in the egg. Pour in some milk. Season with the cinnamon and cardamom. Stir with a hand mixer until the dough is smooth and pliable. Add more milk if necessary. Cover the dough and allow to rise until double in size.

Stir in the currants and the raisins. Knead well. Roll out the dough to about 2cm thickness and cut into 5cm squares or use a cutter dipped in flour. Transfer to a lined baking tray, brush with milk and allow to rise for another 20 minutes.

Preheat the oven to 200°C. Bake the scones for approximately 20 minutes or until golden brown.