Fresh Currant Scones

(from kylerhea’s recipe box)

Sunday, 27 June 2010 – minimally sweet and so good. Dough is very soft and a little hard to handle.

Source: Alstede Harvest Club CSA

Categories: breakfast, currants, scones

Ingredients

  • 2 cups flour
  • 5 Tbs sugar
  • 1 Tbs baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 5 Tbs cold unsalted butter
  • 3/4 cup fresh currants
  • 1 egg
  • 3/4 cup heavy cream
  • 1 tsp vanilla

Directions

  1. Preheat oven to 425 degrees F. Combine flour with sugar, baking powder, baking soda, and salt. Cut butter into the mixture using a pastry blender, until the mixture is crumbly. Gently fold in currants.

  2. In a second bowl, beat the egg, and add the cream and the vanilla. Pour the egg mixture into the dry, mix gently until combined. The dough should be very soft.

  3. a lightly floured surface, shape the dough into a long rectangle, about 3 inches wide and 1.5 inches thick. Cut into triangles, and place on parchment-lined baking sheet. Brush tops of scones with heavy cream and sprinkle a little sugar on top.

  4. Bake for 12-15 minutes or until golden brown.

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