CREAM SCONES + CURRANTS
I didn’t realize how delicious scones were until I made these. I’m not saying I am such a great scone baker; I simply enjoy the consistency of these snacks or even breakfast, along with a cup of coffee. The name itself has always sounded intimidating, and I keep brushing off this recipe, but I certainly have been keeping an eye on it just in case I were to be daring. But this have been really easy to make, no yeast packets required, and I am very excited of how it came out.
Quick side note: if you want to use dried cherries instead of currants, no big deal. Also add some chocolate chips, too. I pulled this recipe from Martha Stewart’s Everyday Food magazine, May 2012.
- 3/4 cup + 1 tbsp cold heavy cream
- 1 large egg
- 2 cups all purpose flour, spooned and leveled. More for work surface.
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine salt
- 6 tbsp cold unsalted butter, cut into small pieces
- 2/3 cup dried currants
- Sanding sugar (optional)
- Preheat oven to 400°.
- Whisk together 3/4 cup cream and egg.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into the flour mixture until it resembles coarse meal, with a few pea-sized 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 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tbsp cream and sprinkle with sanding sugar, if desired.
- Bake until golden, 16 to 18 minutes, rotating sheets halfway through.
These scones are best eaten on the day that you bake them. Like most pastries, the fresher, the better.