Serve these scones fresh out of the oven with clotted cream, jam, and Earl Grey tea for an English tea party.
From Dorie Greenspan’s Baking: From My Home to Yours
Yield: 12 scones
- 1 large egg
- 2/3 cup cold heavy cream
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cut into small pieces and chilled
- 3/4 cup moist, plump currants OR dried cranberries
- Center a rack in the oven and preheat to 400°F. Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, stir together egg and cream.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
- Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. The pieces will range in size from oatmeal flakes to peas.
- Add currants OR cranberries and toss with a fork to mix in.
- Pour egg and cream over dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it.
- Still in the bowl, gently knead dough by hand, or turn it with a rubber spatula 8-10 times.
- Lightly dust a work surface with flour and turn out dough.
- Divide it in half.
- Working with one piece at a time, pat dough into a rough circle about 5 inches in diameter, cut it into 6 wedges, and place it on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking; just add about 2 minutes to the baking time.)
- Bake scones for 20-22 minutes, or until their tops are golden and firm-ish.
- Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature. They’re best soon after they’re made.
- Scones can be cooled to room temperature, wrapped airtight, and frozen for up to 2 months. They can be reheated in the oven at 350ºF.