The Peninsula's Currant Scones
By á-170456
Ingredients
- 2 cups flour
- 2 1/4 cups cake flour
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar plus
- 1 tablespoon sugar
- 8 tablespoons butter chilled, and cut into small pieces
- 2 eggs divided
- 2/3 cup milk
- 2/3 cup heavy cream plus
- 1 tablespoon heavy cream divided
- 1 cup dried currants
Details
Servings 10
Preparation
Step 1
In the bowl of an electric mixer, combine the flours, baking powder, salt and sugar. Add the butter and mix on low speed until the butter is crumbled into pea-sized bits.
Mix one of the eggs, the milk and two-thirds cup heavy cream in a bowl. Add the liquid ingredients all at once to the dry ingredients and mix just until the dough comes together. Add the currants and mix to incorporate.
On a lightly floured surface, work the dough with your hands until it is mostly smooth. Roll it out to about three-fourths-inch thickness and let rest for five minutes.
With a 2-inch biscuit cutter, cut out the scones and transfer them to two parchment-lined baking sheets. Lightly beat the remaining egg with a fork and add the remaining 1 tablespoon heavy cream to make an egg wash. Brush the tops of the scones with the egg wash.
Bake in a 375 degree oven until the scones are golden on top, about 16 to 18 minutes. Serve with Devonshire cream and your favorite jam.
This recipe yields 10 servings (makes 32 2-inch scones).
Each scone: 136 calories; 3 grams protein; 19 grams carbohydrates; 1 gram fiber; 6 grams fat; 3 grams saturated fat; 29 mg. cholesterol; 158 mg. sodium.
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