Second-Best Currant Cream Scones

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 5 tablespoons unsalted butter
• 5 tablespoons white sugar
• 2/3 cup cream
• 1/2 cup currants
• Cream for brushing
  

DIRECTIONS

1. Preheat oven to 400 degrees F. Lightly grease a baking sheet or line with baking parchment.
2. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
3. Form dough into a flat round, about 3/4” thick. Cut like a pie into six triangles. Transfer to prepared pan, brush tops with cream, and sprinkle with vanilla sugar if desired. Allow to stand for 15 minutes.
4. Bake in preheated oven until risen and lightly golden on top, about 18 minutes minutes. Remove to a rack to cool.

NOTE: These scones are a bit more tender than some might prefer (if you like to load your scones up with lots of lemon curd and clotted crème), but they have a really delicious flavor. When Dana and I tested the recipe we doubled it and had no trouble eating the resultant dozen scones. ;>)

Also, we discovered that it works well to prepare the dough, shape the scones, and then wrap and freeze them. When you want fresh scones you can pull out what you need, brush with cream and sprinkle with sugar, let sit 15 minutes while the oven heats, then bake. They are delicious!