Sarah’s Tea Scones

2 cups low protein All Purpose Flour (00, White Lily, etc)                                                                                                
1 Tablespoon baking powder
3/4 teaspoon salt
1/3 cup super fine sugar
4 tablespoons chilled unsalted butter
2 tablespoons shortening
3/4 cup heavy cream
1 egg
¼ cup dried blueberries or currants (optional)

  1. Preheat oven to 375F.
  2. In a medium mixing bowl combine flour, sugar, baking powder, salt and sugar.   Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal.  Stir in currants.
  3. In a small bowl combine cream and egg.  Mix well.
  4. Using a spatula, stir liquids into flour mix until it forms a ball.
  5. Turn onto a floured board, roll out and cut with a biscuit cutter or floured glass.
  6. Bake until golden brown,12-15 minutes.

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