Monday, September 14, 2015
Cream Scones with Currants
2 cups all-purpose flour, plus extra for the counter
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4 inch cubes and chilled
1/2 cup currants
1 cup heavy cream
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pulse the flour, sugar, baking powder, and salt in a food processor to combine, about 6 pulses. Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses.
Add the currants and quickly pulse once to combine. Transfer the dough to a large bowl. Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.
Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, sticky ball, 5-10 seconds. Press the dough into a 9-inch cake pan. Unmold the dough and cut into 8 wedges. Place the wedges on an ungreased baking sheet.
Bake until the scone tops are light brown, 12-15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Add 1 teaspoon grated orange zest with the butter, and substitute 3/4 cups dried cranberries for the currants.
Add 1 teaspoon grated lemon zest with the butter and substitute 1 cups fresh or frozen blueberries for the currants. Mix the dough by hand after adding the blueberries to keep the whole.