CURRANT SPELT WHIPPED CREAM SCONES

For me, one of the joys of traveling is discovering good things to eat. In Bangkok, on our honeymoon, we splurged on a fancy afternoon tea at the famed Mandarin Oriental Hotel. The scones were ethereal, like a cross between Parker House rolls and sponge cake, while retaining their shortcake origins. Studded with currants, they were just sweet enough to not even need their accompanying clotted cream and jam. The pastry chef told me he used confectioners’ sugar and cream, but no butter, which I had thought was a required scone ingredient. Over the years, I’ve tinkered with that concept to create a butterless scone that stays super tender. The spelt flour is naturally sweet and doesn’t make the scones too dense. Light enough for breakfast or tea, this simple recipe is my go-to for scones.

TIPS:

•  If your currants are dried out, cover them with hot water and let stand for at least 10 minutes. Drain before using.

•  The batter rests in the refrigerator before baking so that the spelt flour, which absorbs more liquid than all-purpose flour does, has time to hydrate, making it easier to shape the dough.

makes 16 small scones

no eggs, no nuts

1. Whisk the flour, baking powder, and salt in a large bowl. Add the currants and toss to evenly coat. Whisk the cream in another large bowl just until thickened to the consistency of pancake batter. Whisk in the confectioners’ sugar, then the vanilla. Make a well in the dry ingredients and pour in the cream mixture. Gently fold just until incorporated and all traces of flour have disappeared. Refrigerate the dough for 15 minutes.

2. Meanwhile, position a rack in the center of the oven and preheat to 450°F. Line a half sheet pan with parchment paper.

3. Using a large spoon, gently drop half of the dough in a 12-inch-long line down one side of the prepared pan. Drop the remaining dough on the other side of the pan. Dampen your hands and gently pat each portion into a 2-inch-wide, ½-inch-high rectangular log. Position the blade of a dough scraper or sharp knife at an angle from one corner of one log to form a triangle with a 1½-inch-wide base and press straight down to cut the dough, then nudge the triangle ½ inch away from the rest of the log. Repeat with the rest of the log and then with the other log. Sprinkle raw sugar on the tops if you prefer sweeter scones.

4. Place the pan in the oven and reduce the oven temperature to 400°F. Bake until the scones are golden brown and puffed, 16 to 20 minutes.

5. Slide the parchment paper with the scones onto a wire rack to cool. Serve warm or at room temperature.

MAKE AHEAD

The scones are best the day they’re made but will keep at room temperature for up to 1 day or in the freezer for up to 3 weeks.