Cream Scones

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 cups unbleached all-purpose flour, preferably a low-protein brand such as gold medal or pillsbury (10 ounces by weight)
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
• 1/2 cup currants
• 1 cup heavy cream
• 1 tablespoon heavy cream, for glaze
• 1 tablespoon sugar, for glaze

Recipe

• 1 adjust oven rack to middle position and heat oven to 425 degrees.
• 2 place flour, baking powder, sugar, and salt in workbowl of food processor fitted with steel blade. pulse six times.
• 3 remove food processor cover and distribute butter evenly over dry ingredients. cover and pulse 12 times, each pulse lasting 1 second. add currants and pulse one more time. transfer dough to large bowl.
• 4 stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
• 5 transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. cut scones into 8 wedges. place wedges on ungreased baking sheet. (baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.).
• 6 brush tops of scones with 1 tbsp heavy cream and sprinkle with 1 tbsp sugar. bake until scone tops are light brown, 12 to 15 minutes. cool on wire rack for at least 10 minutes. serve warm or at room temperature.