Currant Scones–Christmas Tea
A traditional scone perfect with clotted cream and jam to accompany your next cup of tea
Equipment
- Food processor
Ingredients
- 3 cups flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup dried currants
- 3/4 cup unsalted butter, cut into 1/2-inch pieces and frozen
- 3/4 cup half and half, plus more for topping
- turbinado sugar
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment.
- In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Place in bowl food processor and pulse until mixture resembles coarse meal. Return mixture to large mixing bowl.
- Toss currants into the flour mixture, to coat. Separate any large clumps. Add half and half and gently stir until just comes together (mixture will be very dry). Add more cream by the tablespoonful if dough is too dry.
- Turn dough onto lightly floured surface. Knead gently doing about three turns. Roll out dough to 1/2-inch thickness and cut withy 2-inch round cutter. (Do not twist when cutting). Gently fold scraps into each other, re-roll and cut.
- Transfer scones to prepared baking sheet, spacing 2 inches apart. Brush with half and half and sprinkle with turbinado sugar. Bake until golden, about 20-22 minutes. Transfer to a rack to cool
Notes
- To freeze scones: Place cut scones (without brushing and sugaring) on a tray in freezer uncovered for 60-90 minutes. Once frozen, place in airtight container and return to freeze. When ready to bake, remove the number of scones you need, while oven is preheating. Brush with half and half and sprinkle with sugar. Increase baking time by 3-4 minutes.