Currant Cream Scones
Makes: Makes 8 scones
  • 1 cup all-purpose flour
  • 1 cup plus 1 tablespoon sifted cake flour
  • ½ cup dried currants
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into pieces
  • 1 cup plus 1 tablespoon heavy cream, separated
  • 2 teaspoons coarse sparkling sugar
  1. Position rack in middle of oven. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
  2. Place flour, cake flour, currants, sugar, baking powder and salt in mixer’s bowl and combine on low speed using a flat paddle attachment. Add butter and pulse on and off until it forms a very coarse meal; there might be pockets of butter that are larger, which is fine. Drizzle in 1 cup cream with mixer running on low speed and mix just until combined.
  3. Turn mixture out onto a floured work surface and pat out into a large rectangle about ½-inch thick. Fold into thirds like a business letter. Pat out again, this time to about ¾-inch thick and cut out scones with 2 ½-inch round cutter. Place on a prepared sheet pan, evenly spaced apart. Brush tops with 1 tablespoon cream and sprinkle with coarse sugar.
  4. Bake for about 15 to 20 minutes or until very light golden brown and a toothpick just tests clean. Place pan on rack and cool for about 5 minutes. These are best served warm from the oven or at least the same day they are baked. Store in an airtight container at room temperature up to 1 day. Reheat in toaster oven, if desired.
Recipe by Bakepedia at