2 cups unbleached all-purpose flour
1 tbsp. granulated sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
4 tbsp. (1/2 stick/2 oz./56g) cold unsalted butter, cut into pieces
2/3 cup heavy cream
1/2 cup dried currants
1 heaping tbsp. raw or coarse sugar
Lemon Curd (see recipe below)
Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.
In a bowl, stir together the flour, granulated sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the eggs and cream. Add all but 2 tablespoons of the egg mixture to the flour mixture all at once and stir until a sticky dough forms. Quickly stir in the currants just until evenly distributed.
Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not over knead, or the scones will be tough. Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter. Cut each round into 4 equal wedges.
Arrange the wedges, 2 inches apart, on the prepared sheet. Brush the wedges with the reserved egg mixture and sprinkle with coarse or raw sugar.
Bake until the scones are crusty and golden brown, about 15 minutes. Serve immediately with butter and jam, or lemon curd.
Makes 8 scones.
To Make Lemon Curd
Lemon curd is a classic accompaniment to cream scones. To make the curd, in a heavy saucepan, combine 5 egg yolks and 1/2 cup sugar. Whisk vigorously for 1 minute. Add 1/4 cup fresh lemon juice and the freshly grated zest of 2 lemons and whisk for 1 minute more. Cook gently over low heat, stirring constantly, until slightly thickened, 10 to 15 minutes. Remove from the heat and stir in 6 tbsp. (3/4 stick/3 oz./84g) unsalted butter. Let cool, stirring occasionally. Cover tightly and chill before serving.
Makes about 1 cup lemon curd.
Source: Recipe adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002)
Date: May 28, 2003