Currant Scones
  • Cooking Time: 25
  • Servings: 10–12
  • Preparation Time: 25
  • 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
  1. Preheat oven to 350° F.
  2. Place flour, baking powder, sugar and salt in a bowl.
  3. Take cold cut up butter and add to dry ingredients.
  4. Work the butter into the flour mixture until it resembles a crumbly meal.
  5. Next add currants and toss.
  6. Mix together egg and heavy cream and add to the dry
  7. ingredients.
  8. Mix all together but do not over mix.
  9. Knead the dough until it comes together.
  10. Note: do not over-knead, it will become tough.
  11. Next turn dough onto floured board, table, etc.
  12. Roll dough to ½" thick.
  13. 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.
  14. Optional - once on cookie sheet sprinkle with sanding sugar or once they are done brush tops with melted butter.
  15. Bake for 15 minutes, turn around, then bake for another 10 minutes.
  16. You can sprinkle with powdered sugar after they have cooled.