Description from chubby hubby - "light, rich, hearty, savoury, just a touch sweet, and just plain delicious"
Cream Scones
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Makes 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
1/2 cup currants
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
1/2 cup currants
Preheat your oven to 200 Degrees Celsius.
Ensure you have a rack placed in the middle position in the oven. Line a baking sheet with baking paper.
In a small bowl or measuring jug, mix the egg and the cream.
In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.
Add the butter pieces into this one at a time, using your fingers to toss the butter in the flour mix. Then, using your fingertips, crush and rub the butter into the flour as quickly as possible. You’ll end up with small tiny pieces in different sizes, but that’s fine.
Quickly pour the egg and cream into the mixing bowl. Using a fork, stir until everything just comes together. Keeping the dough in the bowl, knead it by hand or use a silicone spatula to turn it a half a dozen to a dozen times. Stir in the currants.
Dust a suitable work surface or a counter and turn the dough out onto it. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that is about 12-13cm in diameter. Cut it into 6 wedges and place them on the baking sheet. Repeat with the other piece.
Bake the scones for 20 minutes of so, or until the tops are golden and just firm. Transfer to a wire rack and cool for 10 minutes before serving.
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