cream scones with toasted walnuts and currants

When I saw my friend Barry the other day, he had just arrived back from California, looking healthy and tanned. As usual, our conversation leaned toward food, and he raved about some toasted walnut and currant scones he'd tasted there. I mulled it over and started tinkering in the kitchen, deciding to go with a cream scone instead of my usual buttermilk scone. Pleased to say the first recipe that came out of the oven was just perfect - tender, a little sweet, but not overly so, and chock full of that lovely walnut and currant richness. These would be perfect for a special breakfast or brunch!

To make:

1 cup chopped walnuts, toasted in a toaster oven briefly

1/2 cup dried currants, plumped in a tablespoon of boiling water

2 cups King Arthur flour

1/3 cup sugar

2 t. baking powder

1/4 t. salt

1/4 t. nutmeg or about 6 scrapings fresh

4 T. unsalted butter, chilled and cut into pieces

1/2 cup heavy cream

1 extra large egg

2 t. vanilla

Preheat oven to 375 F. Line a baking sheet with foil or parchment.

In mixer bowl, toss together the flour, baking powder, salt, nutmeg, and sugar.

Add the small pieces of butter and mix until distributed evenly with the flour .

Add the egg, cream, and vanilla and mix briefly.

Add the toasted walnuts ( reserve a few for the top) and the currants.

Mix briefly again and remove from bowl.

Knead lightly and form into an 8 or 9 inch circle.

Cut circle in half, and each half into thirds, so you have 6 pieces altogether. Sprinkle a few pieces of walnut on tops of scones.

Arrange triangles on the baking sheet and bake for 20-25 minutes. Remove and cool. Though this doesn't need adornment, you can put out fruit preserves and sweet butter.

Enjoy!