Currant Scones

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This is perhaps the most famous scone of all, which must be served with its equally famous costar, lemon curd.

Difficulty: Easy

Hands-on: 20 minutesTotal: 45 minutes

Serves: 8

Ingredients

  • 1 large egg
  • ⅓ cup whole milk
  • 1½ cups cake flour
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • 1 cup dried currants
  • (½ cup cold unsalted butter, diced
  • ½ cup heavy cream
  • 3 Tbsp. sanding sugar

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg and milk. Set aside. In a large bowl, sift together flour, salt, baking powder, and sugar. Toss in currants.
  • Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
  • Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1" thick. Cut the disk into 8 wedges and place them on the prepared pan, evenly spaced.
  • Brush scones generously with cream, and sprinkle with sanding sugar. Rest 10 minutes before baking until golden brown, about 15 minutes.

Recipe Information

Serves: 8

Ingredients

  • 1 large egg
  • ⅓ cup whole milk
  • 1½ cups cake flour
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • 1 cup dried currants
  • (½ cup cold unsalted butter, diced
  • ½ cup heavy cream
  • 3 Tbsp. sanding sugar

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg and milk. Set aside. In a large bowl, sift together flour, salt, baking powder, and sugar. Toss in currants.
  • Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
  • Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1" thick. Cut the disk into 8 wedges and place them on the prepared pan, evenly spaced.
  • Brush scones generously with cream, and sprinkle with sanding sugar. Rest 10 minutes before baking until golden brown, about 15 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat19g
Saturated Fat11g
Cholesterol110mg
Sodium270mg
Total Carbohydrate51g
Dietary Fiber1g
Sugars29g
Protein5g