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.