Cream Scones

9 ingredients
6 steps

Ingredients

  • 2 cups unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury (10 ounces by weight)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
  • 1/2 cup currants
  • 1 cup heavy cream
  • 1 tablespoon heavy cream, for glaze
  • 1 tablespoon sugar, for glaze

Directions

  1. 1
    Adjust oven rack to middle position and heat oven to 425 degrees.
  2. 2
    Place flour, baking powder, sugar, and salt in workbowl of food processor fitted with steel blade. Pulse six times.
  3. 3
    Remove food processor cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
  4. 4
    Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
  5. 5
    Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.).
  6. 6
    Brush tops of scones with 1 tbsp heavy cream and sprinkle with 1 tbsp sugar. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

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