A scone in the morning along with coffee or tea is always good -- at least that's the way we feel at our house. This is a basic currant scone that can be dressed up, and made even better, with crème fraîche and a fruit jam.
The only change I made to the original recipe was to place the scones, on their baking sheet, in the freezer for 45 minutes before transferring to the oven . That step helps maintain the shape of the scones while baking. Also, I sprinkled turbinado sugar over the scones after brushing with the light cream (Half & Half). I like the crunch and a little added sweetness.
RECIPE by SUSIE TOMPKINS BUELL, adapted
• 2 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup dried currants
• 1 large egg, lightly beaten
• 1/2 cup milk
• Light cream or heavy cream, for brushing
• Turbinado sugar, for sprinkling
1. Line a baking sheet with parchment paper.
2. Combine the flour, sugar, baking powder and salt in the bowl of a food processor; pulse two or three times. Add the butter and pulse until the mixture resembles coarse meal. (Or... you can mix the ingredients together in a large bowl and cut in the butter with a pastry blender or two knives.) Transfer to a large mixing bowl. Stir in the currants. Add the egg and 1/2 cup milk and stir with a fork just until the dough comes together.
3. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch-thick slab. Using a 2-inch biscuit cutter, cut out 12 rounds, repatting the dough as needed.
4. Transfer the scones to the prepared baking sheet. Place the baking sheet in the freezer for 45 minutes. Preheat the oven to 425˚F.
5. Remove the scones from the freezer and brush the tops with the cream. Sprinkle with Turbinado sugar. Bake the scones for 15-17 minutes, or until golden. Transfer to a rack to cool slightly. Serve warm or at room temperature. MAKES 12 SCONES.
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