Home > num yummies > The Crumb Stash: Currant Scones

The Crumb Stash: Currant Scones

Sometimes I just crave scones.  And our recent obsession with the Starling Diner, who serves up an absolutely criminal stuffed french toast and crazy-good cream scones has gotten the scone-jones going.

My first foray into scone making was at the CCA in San Francisco.  I think it’s made me partial to currant scones above all flavors, as this was the kind we’d make everyday in bread class to serve up to the rest of the students.  Very few things smell more heavenly than freshly-baked scones.  The recipe below is adapted from Baking Illustrated by the lovely people at America’s Test Kitchen.  It’s by far the best scone recipe I’ve ever used and the Hus says that these scones are even better than the ones from Starling.

Cream Scones

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
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, plus more for brushing

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove 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 a 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, sticky ball, 5 to 10 seconds. Form scones patting the dough onto a lightly floured work surface into a 1-inch thick circle and cutting them into 6 wedges.

6. Place the wedges on an ungreased baking sheet [lined with parchment, wax paper or a silpat mat], brush the tops with cream and bake until scone tops are brown, 20-25 minutes, rotating the pan halfway through the process. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

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