1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
a generous 1/4 cup dried currents
2 large eggs
2 tablespoons honey
1/4 – 1/2 cup half-and-half (1% or whole milk are fine)
egg wash made by beating 1 large egg with one tsp. water
(or reserve a tablespoon of the 2 eggs)
Into a bowl sift together the pastry flour, the all-purpose flour, the baking powder, and the salt, blend in the butter until the mixture resembles coarse meal, and stir in the currants.
In a small bowl beat together the eggs, the honey, and 1/4 cup of the half-and-half (or milk) until the mixture is combined. Add to the flour mixture, and stir the mixture with a fork, adding more of the half-and-half (or milk) if necessary, until it just forms a sticky but manageable dough.
Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a round 1 inch thick. Cut the round into 10 wedges with a sharp knife dipped in flour and arrange the wedges on a buttered baking sheet. Brush the tops of the scones with the egg wash and bake the scones in a preheated 450 F oven for 11-13 minutes, or until they are golden.
Gourmet, May 1984