Cream Scones with Currants



Cream Scones with Currants

Scones take mere minutes to prepare and basic formula lends itself to variations of all kinds — sweet and savory.  The key is to use a light hand when mixing the dough and cutting it into squares, so the butter stays in pieces and produces and flakiest pastries.  Scones also freeze really well, making this recipe a perfect candidate for Sunday baking.  Just preheat them straight from the freezer in a low oven for about 15 minutes, and you’re good to go. Makes 6

3/4 cup plus 1 tablespoon cold heavy cream.

1 large egg

2 cups all-purpose flour, plus more for surgace

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter cut into small pieces

2/3  cup dried currants

Sanding sugar (optional)

  1.  Preheat oven to 400 degrees F.  In a small bowl whisk together 3/4 cup cream and the egg.  In a large bowl whisk together flour granulated sugar, baking powder, and salt.
  2. With a pastry blender or two knives cut butter into flour moisture until it resembles coarse meal, with a few pea-size pieces of butter remaining.  Stir in currants, With a fork, stir in cream mixture until just combined.  (The dough should be crumbly; do not overwork.)
  3. Transfer dough to a lightly floured work surface and pat into a 4-by 6-inch rectangle.  With a bench scraper or a sharp knife, cut into 6 (2-inch) squares and transfer to a parchment-lined baking sheet.  Brush tops with remaining tablespoon cream and sprinkle with sanding sugar, if desired.  Bake until golden, rotating sheet halfway through, 16 and 18 minutes.

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