Ingredients: |
Ingredients: 3 c. all-purpose flour, plus more for dusting
1/2 c. granulated sugar
1 1/2 T. baking powder
1 1/2 tsp. coarse salt
Grated zest of two lemons
1 1/2 c. dried currants
1 2/3 c. heavy cream, chilled, plus 1/4 cup for brushing
2 to 3 T. sanding sugar (or raw sugar)
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Directions: |
Directions:Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder, salt and lemon zest. Stir in the currants. Add 1 1/2 cups of cream and fold in with a spatula or your hands until all the cream has been absorbed. Continue adding the cream by the tablespoon just until the dough comes together and there are no dry patches. Turn the dough out on a lightly floured surface and with floured hands, pat the dough into a circle about 1" thick. Using a 2" round cookie cutter, cut out the scones and place them on the prepared baking sheets. Combine the scraps and cut out the rest of the scones. Refrigerate for one hour. Pre-heat the oven to 400 degrees. Brush the tops of the scones with the remaining 1/4 cup cream, and sprinkle with the sanding sugar. (Or you can hold the scones upside down, dipping them in the cream, then in the sanding sugar). Bake for 16 to 20 minutes, rotating the baking sheet mid-way through, until the tops and the bottoms are nicely browned |
Personal
Notes: |
Personal
Notes: This recipe is from The Sono Baking Company Cookbook, a beautiful book given to me as a birthday present from Connie. The Sono Baking Company & Café is in South Norwalk, Connecticut. I've quite a collection of cookbooks Connie has given me over the years. And I treasure every one!
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