CURRANT SCONES

 

  • Cooking Time: 25
  • Servings: 10–12
  • Preparation Time: 25

Ingredients

  • 2 cups flour
  • 1 tbsp baking powder
  • 4 tbsp sugar
  • ½ tsp salt
  • ½ cup unsalted butter, cut into pea-size pieces
  • 1 cup currants or your favorite fruit
  • 1 lg egg
  • 1 cup heavy cream
  • 2 tbsp sanding sugar, optional
  • 2 tbsp melted butter, optional
  • Powdered sugar, optional

Directions

  • Preheat oven to 350° F.
  • Place flour, baking powder, sugar and salt in a bowl.
  • Take cold cut up butter and add to dry ingredients.
  • Work the butter into the flour mixture until it resembles a crumbly meal.
  • Next add currants and toss.
  • Mix together egg and heavy cream and add to the dry
  • ingredients.
  • Mix all together but do not over mix.
  • Knead the dough until it comes together.
  • Note: do not over-knead, it will become tough.
  • Next turn dough onto floured board, table, etc.
  • Roll dough to ½" thick.
  • Using cookie cutter about 2"–2½" round, or any shape you like, cut and put on sheet pan; do not butter the pan or use any spray at this point.
  • Optional - once on cookie sheet sprinkle with sanding sugar or once they are done brush tops with melted butter.
  • Bake for 15 minutes, turn around, then bake for another 10 minutes.
  • You can sprinkle with powdered sugar after they have cooled.

Notes

Author Credit: Theodore Geller

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