Cream Scones with Currants

(from 226-2tone’s recipe box)

Makes 8

WHY THIS RECIPE WORKS: This traditional scone has a biscuit-like texture obtained by using both butter and heavy cream. The easiest and most reliable approach to mixing the butter into the dry ingredients is to use a food processor fitted with the metal blade. Resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up and improve their texture.

http://www.americastestkitchenfeed.com/bake-it-better/2013/05/secrets-to-cream-scones-with-currants/

Source: America's Test Kitchen | April 30, 2013 (from RecipeThing user Bethany)

Categories: Eggs and Breakfast

Ingredients

  • 2 cups all-purpose flour, plus extra for the counter
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, cut into 1/4-inch cubes and chilled
  • 1/2 cup currants
  • 1 cup heavy cream

Directions

  1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 6 pulses. Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses.

  2. Add the currants and quickly pulse once to combine. Transfer the dough to a large bowl. Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.

  3. Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5 to 10 seconds. Following the photos, press the dough into a 9-inch pan. Unmold the dough and cut into 8 wedges. Place the wedges on an ungreased baking sheet.

  4. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

  5. VARIATIONS Ginger Scones: Substitute 1/2 cup chopped crystallized ginger for the currants. Cranberry-Orange Scones: Add 1 teaspoon grated orange zest with the butter and substitute 3/4 cup dried cranberries for the currants. Lemon-Blueberry Scones: Add 1 teaspoon grated lemon zest with the butter and substitute 1 cup fresh or frozen blueberries for the currants. Mix the dough by hand after adding the blueberries to keep them plump and whole.

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