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Prep 5 mins
Cook 25 mins
Courtesy Cook's Illustrated Magazine. Oatmeal-Raisin Scones: substitute 1 cup rolled oats for 1/2 cup all-purpose flour. Increase sugar to 4 tablespoons and butter to 6 tablespoons. Replace currants with 3/4 cup raisins. Ginger Scones: substitute 1/2 cup chopped crystallized ginger for currants.
- 2 cups unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury (10 ounces by weight)
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1⁄2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
- 1⁄2 cup currants
- 1 cup heavy cream
- 1 tablespoon heavy cream, for glaze
- 1 tablespoon sugar, for glaze
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, baking powder, sugar, and salt in workbowl of food processor fitted with steel blade. Pulse six times.
- Remove food processor cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.).
- Brush tops of scones with 1 tbsp heavy cream and sprinkle with 1 tbsp sugar. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.