Currant Scones Cream
February 13, 2014
WSJ Jan 2014 Scones made with heavy cream. 375º
- 2 c all purpose flour
- 1 TB baking powder
- ½ tsp salt
- 1/3 C sugar (plus 2-3 TB for sprinkling or use pearl sugar)
- 1 1/3 C dried currants
- 1 C heavy cream, cold
- 3 TB unsalted butter, melted
- Sift dry ingredients, stir in currants. Add cold cream to bowl, use electric mixer to blend on low until just combined.
- Knead dough on floured surface briefly.
- Roll dough to 1 inch thickness, cut into shape desired.
- place 1 inch apart on parchment paper lined baking sheet.
- brush top of scones with melted butter with pastry brush and sprinkle with sugar.
- Bake in center of oven 12- 15 min until golden
- cool on baking rack.
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