Ingredients: |
Ingredients: 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 unsalted butter, chilled and cut into 1/4-inch cubes
1/2 cup currants or coarsely chopped dried cranberries
1 cup heavy cream
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Directions: |
Directions:Adjust oven rack to middle position and preheat to 425°F. Place flour, baking powder, sugar and salt in work bowl of food processor fitted with steel blade. Whisk together or pulse six times. 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. (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 or cranberries.)
Transfer dough to large bowl. Stir in heavy cream with a 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, sticky ball, 5 to 10 seconds. Form scones by pressing the dough into an 8-inch cake pan or forming it into a 1 inch thick, 8x8 circle by hand, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper. Place wedges on an ungreased baking sheet and 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. |
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