Currant Scones

Makes: 8 Scones Total Time: About 1 Hour

    2 3/4 cups all-purpose flour
    1/2 cup sugar
    2 t. baking powder
    1/2 t. table salt
    Blend in:
    12 T. unsalted butter, cold, cut into 1/2" cubes
    1 cup dried currants
    1 T. orange or lemon zest, minced
    1 cup heavy cream, cold
    Brush and Sprinkle with:
    1 egg blended with 1 T. water
    Coarse or granulated sugar

  1. Preheat oven to 375°. Line baking sheet with parchment paper.

  2. Combine flour, sugar, baking powder, and salt in a large bowl.

  3. Blend in butter with your fingers, smashing cubes into flour.

  4. Add currants and zest; toss to combine. Form a "well" in the bowl. Add cream and mix together with your hands just until blended. Knead and pat dough into a circle, cut into wedges, and transfer to a baking sheet, spacing 2" apart.

  5. Brush with egg and water mixture, then sprinkle with sugar. Bake 25 - 30 minutes, or until golden brown and set. Cool briefly on racks; serve warm. Mix or match any of these to use in place of currants: dried fruit (apricots, cranberries, cherries, or blueberries), raisins, mini chocolate chips, toasted nuts. Chop into 1/4- 1/2" pieces before using.

Pat dough into an 8" circle, 1" thick; cut into eighths with a bench knife or chef's knife


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