Name: Cream Scones with Currants
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ¾ cups unbleached all-purpose flour; 2 ½ tsp baking powder; 3 Tbsp sugar; ¼ tsp fine salt; 6 Tbsp unsalted butter, cut into ½-inch cubes and refrigerated; 2 tsp finely grated orange zest; ¼ cup dried currants; 1 large egg; 4 - 5 Tbsp heavy cream or half-and-half

Prep Time

30 min

Cook Time

15 min

Yields

8 servings

These scones pair well with coffee, tea or any other hot beverage of your choice.

ingredients

1 ¾

cups unbleached all-purpose flour

2 ½

tsp baking powder

Tbsp sugar

tsp fine salt

Tbsp unsalted butter, cut into ½-inch cubes and refrigerated

tsp finely grated orange zest

cup dried currants

large egg

- 5 Tbsp heavy cream or half-and-half

Ingredient Substitution Guide

directions

Notes

For a richer, darker crust, brush the tops of the scones with heavy cream and sprinkle with sugar before baking.

Step 1

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.

Step 3

In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.

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Cream Scones with Currants

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