Cream Tea Scones With Currants
These delightful scones are a perfect treat for breakfast or tea time. With a crunchy exterior and a soft, tender crumb studded with sweet currants, these scones are sure to become a favorite in your home. Serve them warm with butter and a dollop of tangy lemon curd for a satisfying and comforting snack. Enjoy the simple pleasure of freshly baked scones with this easy-to-follow recipe.
— Constant Cookbook
Ingredients
- 2 cups unbleached all-purpose flour
- 1 Tbs. granulated sugar
- 2 1⁄2 tsp. baking powder
- 1⁄4 tsp. salt
- 4 Tbs. (1/2 stick) cold unsalted butter,
- cut into pieces
- 2 eggs
- 2⁄3 cup heavy cream
- 1⁄2 cup dried currants
- 1 heaping Tbs. raw or coarse sugar
- Butter and lemon curd (see note) or jam
- for serving
Instructions
- Preheat an oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, stir together the flour, granulated sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the eggs and cream. Add all but 2 Tbs. of the egg mixture to the flour mixture all at once and stir until a sticky dough forms. Quickly stir in the currants just until evenly distributed.
- Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not overknead, or the scones will be tough. Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter. Cut each round into 4 equal wedges.
- Arrange the wedges, 2 inches apart, on the prepared sheet. Brush the wedges with the reserved egg mixture and sprinkle with the raw sugar.
- Bake until the scones are crusty and golden brown, about 15 minutes. Serve immediately with butter and lemon curd.
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