Cream Scones

Recipe by DrGaellon
READY IN: 30mins




  • 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.