Cream and Currant Scones

(from 226-2tone’s recipe box)

MAKES 9-10 SCONES

Work the dough quickly, don’t overmix, and put the dough rounds into the heated oven as soon as possible. The process—from mixing to pulling the finished scones out of the oven—shouldn’t take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or crème fraîche, marscarpone, or whipped cream). If your currants are old and dry, plump them in 1/4 cup sweet sherry or sweet marsala for 10 minutes, then drain. Brush dough tops with a beaten egg and sprinkle with sugar, if desired. This recipe can be doubled.

WHY THIS RECIPE WORKS:
During testing, we discovered two secrets to an authentic scone recipe, one that produced light and fluffy scones with a delicate texture: working the dough quickly and lightly and then baking it immediately in a preheated oven. Speed is of the essence to keep the dough from becoming tough; it is also important when using homemade single-acting baking powder for leavener, as this scone recipe does, because you want the powder to do its work in the oven, not before baking. The whole process shouldn’t take more than 20 minutes, from mixing the ingredients together to pulling the finished scones out of the oven.

Source: Cook's Illustrated Published March 1, 1994 (tbtam comments) (from RecipeThing user Bethany)

Categories: Eggs and Breakfast

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon table salt
  • 5 tablespoons unsalted butter , chilled and cut into 1/4-inch pieces
  • 1/2 cup currants
  • 1 cup heavy cream

Directions

  1. Adjust oven rack to middle position and heat oven to 425 degrees.

  2. Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.

  3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove 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. Following illustrations for Wedge Biscuits on page 209, 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. 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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