MAKES 8 SCONES
Use a low-protein all-purpose flour, such as Gold Medal or Pillsbury. The easiest and most reliable approach to mixing the butter into the dry ingredients is to use a food processor fitted with the metal blade. If you want a light glaze on the scones, brush the tops of the scones with 1 tablespoon heavy cream and then sprinkle them with 1 tablespoon sugar just before you put them in the oven. Resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up and improves their texture.
2 |
cups (10 ounces) unbleached all-purpose flour (see note) |
3 |
tablespoons sugar |
1 |
tablespoon baking powder |
½ |
teaspoon table salt |
5 |
tablespoons unsalted butter, chilled and cut into ¼-inch cubes |
½ |
cup currants |
1 |
cup heavy cream |
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.
2. Place the flour, sugar, baking powder, and salt in a food processor and pulse to combine, about 6 pulses.
3. Scatter the butter evenly over the top and continue to pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 more pulses. Transfer the mixture to a large bowl and stir in the currants. Stir in the heavy cream with a rubber spatula until a dough begins to form, about 30 seconds.
4. Transfer the dough and any dry, floury bits to a work surface and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut the dough into eight wedges. Place the wedges on an ungreased baking sheet. (The baking sheet can be covered in plastic wrap and refrigerated for up to 2 hours.)
5. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.