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
  1. Sift dry ingredients, stir in currants. Add cold cream to bowl, use electric mixer to blend on low until just combined.
  2. Knead dough on floured surface briefly.
  3. Roll dough to 1 inch thickness, cut into shape desired.
  4. place 1 inch apart on parchment paper lined baking sheet.
  5. brush top of scones with melted butter with pastry brush and sprinkle with sugar.
  6. Bake in center of oven 12- 15 min until golden
  7. cool on baking rack.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: