Irish Scones from catholicculture.org

Serve these scones with a nice, hot pot of Irish Breakfast tea.

INGREDIENTS
3 cups flour
1/2 teaspoon baking soda
2 teaspoons cream of tartar
1/2 cup butter, softened
2-3 tablespoons sugar
1/2-3/4 cup milk or buttermilk
1/2-1 cup currants or raisins
3 Tablespoons brandy or cognac (optional)
1 egg, beaten with 1 Tablespoon water
Sanding sugar

DIRECTIONS

Preheat oven to 400° F. In small bowl combine brandy with the currants or raisins. This can be done overnight, the longer the better (optional step). Sift flour, baking soda, and cream of tartar into a large bowl. Add softened butter and sugar, mixing well. Stir in 1/2 cup milk and currants (or other fruit), with brandy liquid drained. If mixture is dry, add a bit more milk. Dough should resemble pie pastry, pressing together forms a dough. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Do not overstress the dough. Cut scones into round shapes using biscuit cutter or shape into triangles. Brush scones with egg wash for shine, and sprinkle with sanding sugar. Bake for 15-20 minutes or until golden brown.

Yield: 16 3" scones
Prep Time: 40 minutes