Cream and Current Scones. EUROPE, UNITED KINGDOM

Cream and Current Scones. EUROPE, UNITED KINGDOM

Servings  12 scones



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 cream


  1. 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.
  2. 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).
  3. 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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