2 1/2 cups all-purpose flour
3 tbsp. granulated sugar (increase to scant 1/3 cup if you want a sweeter scone)
2 1/2 tsp. baking powder
1 tsp. salt (I used 1/2 tsp.)
1/2 cup cold unsalted butter, cut into cubes
1/3 cup dried currants, plumped under hot water and patted dry
Grated rind from 2 lemons
1 cup heavy whipping cream
1/2 tsp. vanilla extract
1 tbsp. water
2 tbsp. coarse white sugar or turbinado sugar
1. Preheat oven to 375° F (190° C). Line a baking sheet with parchment paper.
2. In a large bowl, stir together the flour, sugar, baking powder and salt.
3. Slice the cold butter into 8 pieces and cut into flour mixture until pea-sized. Stir in the currants and lemon zest.
4. In a small bowl, beat egg slightly with a fork. Stir in cream and vanilla.
5. Pour cream mixture all at once into the flour mixture, stirring with a fork to form a soft dough. Do not over mix.
6. Turn dough out onto a lightly floured pastry cloth or board and knead a few times until smooth. Flecks of butter should still be visible.
7. Roll or pat dough into a round about 3/4" thick. Cut with biscuit cutter or cut into wedges with a sharp knife or pizza cutter.
8. Separate and place onto the prepared baking sheet.
9. Prepare an egg wash by beating 1 egg and 1 tbsp. water in a small bowl. Brush mixture over top of scones and sprinkle with sugar.
10. Bake for 15 - 17 minutes until the scones are puffed and golden brown and a cake tester inserted in the center comes out clean.
Makes 8 scones.
Submitted By: Sadie
Date: June 23, 2004