Servings 12 scones
Ingredients
2cups all-purpose flour
1Tbsp baking powder
2Tbsp sugar
1/4tsp salt
5Tbsp butter(cold, unsalted), preferably European-style, cubed
2/3cup currants
1cup heavy creamInstructions
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First, preheat the oven to 425F. Then, stir together the flour, baking powder, sugar, and salt. Using a pastry cutter (or two knives), cut in the butter until the pieces are pea-sized.
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Add the currants with a spatula or spoon, then stir in the heavy cream until a dough forms. Only mix the bare minimum to bring together a dough. If you mix too much, it’ll make the scones tough. Pat the dough into 3/4 inch thickness, then cut out circles with a floured 21/4 inch round cutter, or whatever you have laying around. (Baking times may vary).
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Bake about 12 minutes or until lightly golden brown. You can also freeze the uncooked scones. They’ll take just a minute or so longer to cook.
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