How to Make Currant Scones

Scones are the ultimate in breakfast indulgence: Perfect for lazy weekends and days when the tired bowl of cereal simply just won't do. This light, flaky and incredibly decadent pastry demands a rich cup of coffee and a thick, unread newspaper. While the traditional scone recipe calls for raisins, this variation is tangier, flavorful and perfect for autumn.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 1/4 and 2 tbsp. all-purpose unbleached flour
• 1/4 cup sugar
• 2 tbsp. baking powder
• 2 tsp. kosher salt
• 1 tbsp. grated orange zest
• 3/4 lbs. (3 sticks) cold unsalted butter
• 4 extra-large eggs
• 1 cup cold heavy cream
• 1 cup dried currants
• 1/3 cup chopped walnuts
• 1 egg beaten with 2 tablespoons water or milk, for egg wash

1. Preheat the oven to 400 degrees F.

2. In a bowl with the aid of an electric mixer fitted with a paddle attachment, mix your 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest.

3. Add the cold butter and mix at the lowest speed until the butter breaks up into the size of peas.

4. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy--don't worry! Combine the dried currants and walnuts and 1/4 and 2 tbsp. cup of flour, add to the dough and mix on low speed until blended. Do not overmix!

5. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

6. Brush the tops of the scones with egg wash, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes on a rack.

Tips & Warnings

• To get the flakiest and lightest scones, two things are critical in ensuring you don't unearth hockey pucks from the oven: All ingredients must be chilled (I chill the butter & eggs overnight) and the dough cannot be overmixed. Overmixing will stimulate gluten. Gluten creates hockey pucks.
• Want variations on this recipe? You could swap out the currants for dried cranberries or strawberries.
• If you don't have extra large eggs, four large will do.
• Do not use fresh fruit in this recipe. All the measurements are suited for dried fruit.

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[Felicia822]

on 3/11/2009 They sound really great! 5*