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)
- 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.
- 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.)
- 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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