Cream Scones with Currants PRINT
Cook’s Note: Scones are best eaten the day they’re baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.
|¾||cup plus 1 tablespoon cold heavy cream|
|2||cups all-purpose flour (spooned and leveled), plus more for work surface|
|¼||cup granulated sugar|
|2||teaspoons baking powder|
|½||teaspoon fine salt|
|6||tablespoons (¾ stick) cold unsalted butter, cut into small pieces|
|⅔||cup dried currants|
|Sanding sugar (optional)|
Preheat oven to 400 degrees. 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 flour mixture 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 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.