Cream Scones With Currants
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.75 cups
Unbleached All-Purpose Flour2.5 tsps
Baking Powder3 tbsps
Sugar1 tsp
Salt (fine)2 tsps
Orange Zest (finely grated)1 cup
Currants (dried)1 large
Egg5 tbsps
Heavy CreamDirections:
1
Preheat the oven to 425 degrees F
2
Line a baking sheet with parchment paper
3
In a medium bowl, whisk together the flour, baking powder, sugar, and salt
4
Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal
5
Stir in zest and currants
6
In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork
7
Add to the flour mixture and mix with your hands until the dough just comes together
8
(If the dough seems dry add the extra tablespoon of cream
9
) Turn the dough out onto a lightly floured work surface
10
Pat the dough into a 6-inch round about 1-inch thick
11
Cut into 8 equal sized wedges
12
Space the scones evenly on the prepared baking sheet
13
Bake until golden brown, about 12 to 15 minutes
14
Serve warm