Celina's Currant Scones
Elizabeth
Best scones I’ve ever had. I know how you love a fresh baked good...
ingredients
- 3 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup sugar
- 1 cup butter, chilled and cut into 1-inch cubes
- 1 cup dried currants
- 3/4 cup heavy cream
- 3/4 cup buttermilk
- coarse sugar, for topping
directions
- 1
Preheat oven to 375F and line a baking sheet with parchment paper.
- 2
Whisk together flour, baking soda, baking powder, salt and sugar together in a large bowl.
- 3
Add in butter, toss to coat, and rub in with your fingers (or a pastry cutter, if you prefer) until only pea-sized chunks remain.
- 4
Stir in currants, then add the cream and buttermilk, mixing only until the ingredients just come together into a ball. It is ok if there is a little flour left at the bottom of the bowl.
- 5
Divide dough into 12 balls (about 2-in in diameter, although the cheeseboard’s seem to be larger in the shop) and dip the top of each in coarse sugar before placing on the prepared baking sheet.
- 6
Bake for 25 to 30 minutes, until golden brown.
- 7
Cool on a wire rack.
Source: Celina Zlotoff
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