I picked the red currants with my own little hands from our garden. They were so bountiful this year that I started putting them in everything!
Here I threw them into my favorite cream scones ready to be put in the oven! Mmmmmmmmmmmmmmmmmmm! 12 minutes to scrumptious!
2 cups flour
1/2 cup heavy cream
1 large egg
1/3 cup sugar
2/3 cup chilled butter
1 tsp. baking powder
lots of red currants (1 1/2 cups)
mixed it all up and baked for 12-14 minutes in a pre-heated oven at 425°
Have a nice day!