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Prep 45 mins
Cook 1 hr 25 mins
In 'Flour' by Joanne Chang
Make and share this Classic Currant Scones recipe from Food.com.
- 2 3⁄4 cups unbleached all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon kosher salt
- 1⁄3 cup sugar
- 1⁄2 cup dried currant
- 1⁄2 cup cold unsalted butter, cut into 8 to 10 pieces
- 1⁄2 cup cold fat-free buttermilk
- 1⁄2 cup cold creme fraiche
- 1 cold egg
- 1 egg yolk, lightly beaten
- 2 tablespoons sanding sugar or 2 tablespoons pearl sugar or 2 tablespoons granulated sugar
- Position an oven rack in the center of the oven; preheat to 350°.
- Using a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, baking soda, salt, sugar, and currants on low speed for 10-15 seconds, or until combined.
- Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
- In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed.
- On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together.
- There will still be a little loose flour mixture at the bottom of the bowl.
- Remove the bowl from the mixer stand.
- Gather and lift the dough with your hands and turn it over in the bowl, so that is starts to pick up the loose flour at the bottom.
- Turn over the dough several times until all of the loose flour is mixed inches.
- Dump the dough onto a baking sheet and pat it into an 8-inch circle about 1 inch thick.
- Brush the egg yolk evenly over the entire top of the dough circle.
- Sprinkle the sanding sugar evenly over the top, then cut the circle into 8 wedges, as if cutting a pizza.
- Bake for 50-55 minutes, or until the entire circle is golden brown.
- Transfer to a wire rack to cool for 30 minutes, then cut into the prescored wedges and serve.
- The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.