Cream Scones with Currants

 

IMG 3594 1728 x 1152 300x200 Cream Scones with Currants

Cream Scones with Currants

 

Traditional scones made with butter and cream.

This recipe also uses an egg, which makes the scones a bit more “cakey” and will stay fresh longer, assuming they aren’t all eaten in one day, as my family did as they couldn’t resist.

 

 

Cream Scones with Currants

2 cups unbleached all-purpose flour

1 Tbsp baking powder

3 Tbsp sugar

1/2 tsp salt

4 Tbsp cold, unsalted butter, cut into 1/4″ cubes

1/2 cup currants

1 large egg, slightly beaten

1 cup heavy cream

1. Adjust oven rack to the middle position and heat oven to 425 F.

2. At this point, you can use a food processor to mix the dry ingredients and incorporate the butter, but I find doing it by hand just as easy.

3. Place flour, baking powder, sugar and salt in a large bowl or in the work bowl of the food processor fitted with a metal blade. Whisk together or process with six 1 second pulses.

4. If mixing by hand, uses a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse meal with a few larger butter chunks. With the food processor, remove the cover and distribute the butter evenly over the flour mixture. Cover and process with twelve 1 second pulses. Transfer to a large bowl.

5. Add the currants. Stir in the egg with the  heavy cream using a rubber spatula or fork until the dough begins to form, about 30 seconds.

6. Transfer the dough and all the dry flour bits to a counter top or wood board and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5-10 seconds.

7. Form into a 8″ round (using a 8″ pie plate works well by pressing the dough into it, then turning it out onto your work surface).

8. Cut into eight wedges. Place on ungreased baking sheet. (Can be wrapped in plastic and refrigerated for 2 hours.) I sprinkled some raw sugar on top to give a little crunch.

9. Bake until the scone tops are lightly brown, 12-15 minutes. Cool on wire rack for 10 minutes (firms them up and improves texture). Serve warm or at room temperature.

Adapted from America’s Test Kitchen: Baking Illustrated, 2004