Dana Treat – Treat Yourself

Spreading Scone Love

Posted April 26, 2009

Classic Currant Scones
Adapted from The Joy of Cooking
Makes 8-12 scones

Do yourself a favor and double this recipe.  It takes no extra effort and they freeze beautifully.  I used square biscuit cutters for these but I have also used round and have formed the dough into a round and cut them into wedges as described below.  All wonderful!

2 cups all-purpose flour
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
6 tbsp. (3/4 stick) cold unsalted butter, cut into 1/2 inch pieces
1/2 cup dried currants or raisins
1 large egg
1/2 cup heavy cream
1 tsp. grated orange zest (optional)
2-3  tsp. heavy cream or milk
Cinnamon and sugar

Position a rack in the middle of the oven.  Preheat to 425 degrees.  Have ready a large ungreased baking sheet. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.  Drop in the butter and cut it in with 2 knives or a pastry blender, tossing the pieces with the lour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resembles breadcrumbs.  Stir in the currants.

In a liquid measuring cup, whisk together the egg, cream, and zest.  Add to the flour mixture.  Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened.  (DT: I usually find it necessary to add a little extra cream here, maybe 1-2 tbsp.)  Gather the dough into a ball and knead it gently against the sides and bottom of the  bowl 5-10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.  Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick.  Cut into 8 or 12 wedges and place at least 1/2 inch apart on the baking sheet.  Brush the tops with the cream or milk and sprinkle with the sugar and cinnamon.

Bake until the tops are golden brown, 12-15 minutes.  Let cool on a rack or serve warm.

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