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Classic Currant Scones

Source of Recipe

net


List of Ingredients

CLASSIC CURRANT SCONES

2 c flour
1/3 c sugar
1 Tbsp baking powder (yes, a TABLESPOON)
1/2 tsp salt

Whisk together thoroughly. Using a pastry blender, cut in until the largest pieces are the size of peas and the rest resembles bread crumbs:

3/4 stick (6 T) cold unsalted butter, cut into pieces

Do not allow the butter to melt or to form a paste with the flour.

Stir in:

1/2 c dried currants or raisins (golden raisins are best)

In another bowl, whisk together:

1 large egg

1/2 c heavy cream (whipping cream)

1 tsp grated orange zest (optional)

Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8 or 12 wedges and place at least 1/2 inch apart on an ungreased baking sheet.

Set oven at 425 degrees.

Brush the tops of your scones with 2 to 3 tsp cream or milk. If desired, sprinkle the tops with cinnamon and sugar. Bake for 12 to 15 minutes, or until the tops are Golden brown. Let cool on a rack or serve warm.

Variation: Substitute 1/2 c chopped dried fruit for the

Currants. Toss the dried fruits in the flour mixture before adding the liquid.






Recipe