MAKES 8 scones
TOTAL TIME: 30 minutes
Do not substitute a lower-fat dairy product, such as half-and-half or milk, for the heavy cream. See the photos that follow the recipe.
|
2 |
cups (10 ounces) all-purpose flour |
|
3 |
tablespoons sugar |
|
1 |
tablespoon baking powder |
|
½ |
teaspoon salt |
|
5 |
tablespoons unsalted butter, cut into ¼-inch pieces and chilled |
|
½ |
cup currants (optional) |
|
1 |
cup heavy cream |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.
2. Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses. Scatter butter evenly over top and continue to pulse until mixture resembles coarse cornmeal with few slightly larger butter lumps remaining, about 12 pulses. Transfer mixture to large bowl and stir in currants, if using. Stir in cream until dough begins to form, about 30 seconds.
3. Transfer dough and any floury bits to lightly floured counter and knead by hand until it forms rough, slightly sticky ball, 5 to 10 seconds. Press dough into 9-inch cake pan. Unmold dough and cut into 8 wedges.
4. Arrange dough wedges on prepared baking sheet. Bake until tops are lightly browned, 12 to 15 minutes, rotating baking sheet halfway through baking. Transfer scones to wire rack and let cool slightly. Serve warm or at room temperature.
VARIATIONS
SIMPLE GINGER CREAM SCONES
Substitute ½ cup coarsely chopped crystallized ginger for currants.
SIMPLE CRANBERRY-ORANGE CREAM SCONES
Add 1 teaspoon grated orange zest to flour mixture with butter and substitute ¾ cup dried cranberries for currants.
SIMPLE MAPLE-PECAN CREAM SCONES
Omit sugar and substitute ½ cup coarsely chopped toasted pecans for currants. Whisk 3 tablespoons maple syrup into heavy cream before adding to flour mixture. While scones bake, whisk 6 tablespoons confectioners’ sugar and 2 tablespoons maple syrup together in bowl to make glaze. Drizzle glaze over cooled scones before serving.