Eggless Tender Flaky Scones

Name: Eggless Tender Flaky Scones
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoons sugar; 5 tablespoons unsalted butter, cold, cut in chunks; 1 cup whipping cream; 3/4 cup currants or 3/4 cup dried cranberries; 2 teaspoons whipping cream, for brushing the scones with

8 ingredients

9 steps

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup whipping cream
3/4 cup currants or 3/4 cup dried cranberries
2 teaspoons whipping cream, for brushing the scones with

Directions

1

Preheat oven to 400 degrees F (195-200 degrees C).
2

Mix with a whisk in a big bowl the flour, baking powder, salt and sugar.
3

Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
4

Pour in cream and fold in everything until just incorporated. Do NOT overmix.
5

If mixture seems a little dry, add a little more cream.
6

Fold currants or cranberries into batter.
7

Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
8

Place scones on ungreased cookie parchment. Brush tops with a bit of cream.
9

Bake for 15-20 minutes until golden brown. Let cool on a rack.