Until I figure it out, you should waste no time making these.
makes 6 to 8
- 2 cups unbleached all-purpose f lour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
- 1/2 cup currants
- 1 cup heavy cream
- If baking right away- adjust oven rack to middle posit ion and heat oven to 425°F.
- Place f lour, baking powder, sugar and salt in large bowl and whisk together.
- If making by hand, use your fingers (or if you have one, a pastry blender) to quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
- Stir in currants.
- Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough and all bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
- Form scones by patting the dough onto a lightly f loured work surface into a 3/4-inch thick circle and cutting pieces into about 3" circles. (you can, of course, us a biscuit cutter if you have one.) Press remaining scraps back into another piece and cut until dough has been used up.
- If you're baking them right away place rounds or wedges on ungreased baking sheet and bake unt il scone tops are light brown, 12 to 15 minutes.
- If not, wrap individually in parchment paper and freeze. Bake when ready for 15 to 20 minutes.
- Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.