Cream Scones

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

Directions

1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Place flour, baking powder, sugar, and salt in workbowl of food processor fitted with steel blade. Pulse six times.
3. 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.
4. Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
5. 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.).
6. 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.