Scones
Tender, flaky, and flavorful, these scones are easy enough to make for a weekday breakfast treat, yet decadent enough to serve at high tea.
Ingredients
1 3/4 cup unbleached all-purpose flour
3 Tablespoons granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon Diamond Kosher salt (or 1/2 teaspoon table salt)
1/3 cup cold unsalted butter, cubed
1 large egg, beaten
4 or 5 Tablespoons heavy cream
1/2 cup dried currants or sweetened dried cranberries
Instructions
1
Preheat oven to 400 degrees.
2
In a medium bowl, mix the flour, sugar, baking powder, and salt together with a fork.
In a separate small bowl, stir together the egg and 4 Tablespoons of heavy cream.
3
Add the cold cubes of butter to the flour mixture and rub the butter into the flour mixture with the tips of your fingers until the mixture is crumbly.
4
With the fork, stir the currants or cranberries into the flour and butter mixture, then add the beaten egg and cream and stir with the fork until the dough comes together and away from sides of bowl. Add another tablespoon of heavy cream if the mixture seems too dry.
5
Lightly flour a small area on your countertop and empty the dough from the bowl onto the floured surface. Sprinkle a very small amount of flour onto the top of the dough and knead by pressing into it and away from you with the heals of your palms, then folding the dough over itself and turning it 1/4 turn. Repeat this another 7 times. Do not over-handle the dough.
6
Pat the dough out evenly until it is approximately 3/4 inch thick. With a bench scraper or sharp knife, cut the dough into 12 roughly equal triangular pieces.
7
Place the scones on an ungreased baking sheet or one fitted with a silicone baking mat. Bake on the middle rack of your preheated oven for 10 to 12 minutes until the edges are browned. Remove from the baking pan and allow to cool for 10 minutes or so before serving.
Delicious with cultured butter, clotted cream, lemon curd, and your favorite jams and jellies.
