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Irish Apple - Current Scones Recipe

Pan size: cookie sheet, lined with a sheet of parchment paper
Temp: 350°F degrees
Scones baking time: 25 to 30 minutes
Servings: 12 scones

While currants and raisins are the most traditional addition to Irish scones, dried cranberries or blueberries, candied ginger, even fresh berries can be added.

3 cups *self-rising* flour
1/2 cup sugar
3/4 cup unsalted butter, cut into small chunks
1 cup buttermilk
1 small green apple, peeled, cored, and grated
1 large egg, lightly beaten
1/2 cup dyed currents
Sugar crystals for sprinkling
Softened butter

Irish Apple - Current Scones Baking Directions:

Preheat your oven. Line a baking sheet with parchment paper. Combine flour and sugar in a food processor. Add the butter and pulse 8 to 10 times, or until the mixture resembles coarse crumbs. Transfer to a large bowl, and then stir in 1 cup of the buttermilk until soft dough begins to form.

Transfer the dough to a lightly floured work surface, with floured hands, knead in the currents and apples. Divide dough in half, then form each half into a dough ball. Flatten each ball into a 1-inch-thick disk. With a serrated knife dipped in flour, cut the dough into 6 wedges. Arrange on the prepared baking sheet and sprinkle the tops with the sugar crystals.

Bake the scones for allotted time, or until the tops are golden and a toothpick inserted in the center of the Apple - Current Scones comes out clean. Remove scones from the oven and let cool for 10 minutes, transfer to a wire rack.

**What is Self-rising flour?**
Self-rising flour is all-purpose flour with added salt and leavening (baking powder).
You will notice that recipes that call for self-rising flour do not call for baking powder.

Here's how to make self-rising flour if you don't have any on hand.
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Preparation:
Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour. Makes 1 pound of self-rising flour.