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Cream Tea Scones With Currants

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Photo: Williams-Sonoma


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Ingredients for 24 servings

2 cups unbleached all-purpose flour

1 Tbs. granulated sugar

2 1⁄2 tsp. baking powder

1⁄4 tsp. salt

4 Tbs. (1/2 stick) cold unsalted butter, cut into pieces

2 eggs

2⁄3 cup heavy cream

1⁄2 cup dried currants

1 heaping Tbs. raw or coarse sugar

Butter and lemon curd (see note) or jam for serving

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