From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/11
Currant Tea Scones
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Instructions
1
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Preheat the oven to 400℉. Line 2 large baking sheets with parchment paper.
2
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Whisk together the flour, baking powder, salt, and brown sugar. Add the cold butter and use a pastry cutter to cut the butter into the flour mixture until the pieces are about the size of peas. Stir in the currants.
3
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Whisk the whipping cream, egg, and vanilla in a separate bowl. Add to the flour/butter mixture and stir until mostly combined. Turn the dough out onto a clean counter and knead a few times until a loose ball of dough is formed. Be careful not to over-knead.
4
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Roll the dough out to about ¾-inch thickness. Cut the scones using a 2-inch cookie cutter or a glass about the same size. Place the scones on the prepared baking sheet, leaving space between each scone to rise.
5
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Brush each scone with cream and sprinkle with granulated sugar before baking for 14-16 minutes or until golden brown. Serve warm with jam and lightly sweetened whipped cream or clotted cream. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Butter Freeze Technique 🧊Freeze your butter for 15 minutes before cutting it into the flour to ensure ultra-flaky, perfectly textured scones with visible butter layers.
- Currant Prep Pro 🍇Toss dried currants in a bit of flour before adding to the dough to prevent them from sinking and ensure even distribution throughout the scones.
- Minimal Handling Magic 👐Mix the dough just until it comes together - overworking will develop gluten and create tough, dense scones instead of tender, delicate ones.
- Cream Brush Brilliance 🖌️Use cold heavy cream when brushing the tops, and sprinkle with granulated sugar just before baking to create a beautiful golden, crispy exterior.
- Chill for Height 🏔️After shaping, chill the scones for 15-30 minutes before baking to help them maintain their shape and achieve maximum rise in the oven.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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