Recipe courtesy of David Rosengarten

Classic Currant Scones

  • Level: Easy
  • Yield: About 30 scones
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Ingredients

1/2 cup currants, soaked in boiling water for 15 minutes

4 cups flour

1/4 cup sugar

2 tablespoons baking powder

1 teaspoon salt

8 tablespoons cold unsalted butter, cut into bits

1 3/4 cups half-and-half

1 egg, beaten with 1 teaspoon sugar, for glaze

Directions

  1. Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.
  2. Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.

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Classic Currant Scones