This has become my favourite scone recipe, thanks to Martha Stewart. It is an easy to follow and simple recipe that turns beautifully every time! I have always used raisins for my baking and now I have a new found appreciation for currants.
Ingredients:
3/4 cup plus 1 Tablespoon cold heavy cream
1 large egg
2 cups all purpose flour (spooned and leveled).
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp fine salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cups dried currants
Sanding sugar
Directions:
- Preheat oven to 400F.
- Whisk together 3/4 cup cream and egg.
- In a large bowl, whisk together flour, granulated sugar, baking powder and salt.
- With pastry blender or knife cut butter into flour mixture until it resembles coarse meal. Stir in currants.
- With a fork, stir in cream mixture until combined. The dough should be crumbly; do not overwork)
- Transfer dough to a lightly flour work surface and pat into a 6 inch circle. Cut into 6 wedges and transfer to a parchment lined baking sheet.
- Brush tops with 1 tablespoon cream and sprinkle with sanding sugar.
- Bake until golden, 16 to 18 minutes rotating sheet halfway through.
