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Currant Scones

If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.

  • yield: Makes 10 to 12

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar, plus additional for tops
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 cup dried currants
  • 3 large eggs
  • 1/3 cup heavy cream

Directions

  1. Step 1

    Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.

  2. Step 2

    Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.

  3. Step 3

    Beat together 2 eggs and the cream. Make a well in center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.

  4. Step 4

    Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.

  5. Step 5

    Transfer to prepared baking sheet. In a small bowl, beat remaining egg for an egg wash; brush scone tops with egg wash and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.

Source
Martha Stewart Living, November/December 1991