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.
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