Cream Scones with Currants (or choose your own mix-ins)

By ForkAndTheCork

For blueberry almond scones: add 2 tsp vanilla extract to cream mixture, and swap 1 cup blueberries, and 1 cup toasted sliced almonds for currants.

For lemon ginger: swap 1/2 cup crystallized ginger diced small, and 1 tsp grated lemon zest for currants

For chocolate coconut: swap 3/4 cup sweetened shredded coconut and 1/2 cup coarsley chopped bittersweet chocolate for currants

For cherry hazelnut: Add 1/2 tsp ground cinnamon to flour mixture. Swap 1 cup chopped toasted hazelnuts and 2/3 cup dried tart cherries for currants.

Ingredients

• 3/4 cup plus 1 tablespoon cold heavy cream
• 1 large egg
• 2 cups all-purpose flour (spooned and leveled), plus more for work surface
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
• 2/3 cup dried currants
• Sanding sugar (optional)

Preparation

Step 1

1.
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.

2.
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.)

3.
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.



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.