SCOTCH SCONES

1 1/4 cups cake flour
1 1/4 cups all-purpose flour
3 ounces granulated sugar
1/2 teaspoon salt
3 3/4 teaspoons baking powder
4 ounces unsalted butter (cold and cut up)
1 cup currants or raisins
2 whole eggs
2 eggs yolks
3/4 cup Half & Half

Place flours, sugar, salt, and baking powder in a bowl. Add butter. With your fingertips, rub butter into flour, until it has the appearance of fine crumbs. Add currants and blend. Add eggs, egg yolks, and most of the Half & Half. Bring mixture together with a fork. Mixture should be firm but sticky, add rest of the liquid as needed. Lightly knead on floured board to smooth out slightly. Divide dough into three balls. Pat into 4-inch diameter circles. Cut circles into four triangles with a floured knife. Place on a parchment-paper-lined pan. Sprinkle tops with granulated sugar. Bake at 350 Fahrenheit for 10 minutes, then turn down to 325 Fahrenheit and bake for another 5-7 minutes.

PEANUT BUTTER MOUSSE

8 ounces soft cream cheese
1/4 cup granulated sugar
8 ounces creamy peanut butter
2 tablespoons soft unsalted butter
1/2 cup whipping cream
1 teaspoon vanilla extract water.

Cream the cream cheese with granulated sugar; add peanut butter and softened butter. Whip the whip cream to medium soft peaks. Add vanilla, make sure mixture is soft and smooth. Fold in whip cream with cream cheese mixture and refrigerate for 6 hours. Spoon mousse into a champagne or martini glass and serve with a simple sugar cookie and melted ganache. See page 22 for ganache recipe.