Under 30 Minutes
Cream Scones with Currants
- 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)
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.
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.)
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.