Searching for the Perfect Scone

I love the blueberry scones at Starbucks.  They have a dense texture but are not too dry.  I cannot duplicate them.  I tried these scones from the Better Homes & Garden cookbook this week.  They were good - very light and flaky and not too sweet.  Yet, they are not the scone for me.  I must keep searching.

  

Ingredients

2 1/2 C flour

2 T sugar 

4 t baking powder

1/4 t salt

1/c C cold butter, cut into pieces

2 beaten eggs

3/4 C whipping cream

1/2 C dried currents (I used dried cherries, snipped)

milk 

sugar

1.  Combine flour, sugar, baking powder and salt.  Using a pastry blender, cut in butter until mixture resembles course crumbs. 

 

2.  Combine eggs, cream and cherries.  Add wet mixture all at once to flour mixture.  Using a fork, stir until just moistened.

3. Turn dough onto lightly floured surface.  Knead dough by folding and gently pressing for 10 to 12 strokes or until dough is nearly smooth.  Pat or lightly roll dough into an 8-inch circle.  Cut into 8 wedges.

4.  Place wedges 1 inch apart on an ungreased baking sheet.  Brush with milk and sprinkle with sugar.  Bake in a 400 degree oven for 12 to 14 minutes or until golden.  Serve warm.