Currant Cream Scones
2 cups all-purpose flour (or 1 cup all-purpose, 1 cup whole-wheat pastry flour)
1 tablespoon sugar if desired
2 tablespoons double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/2 cup dried currants
1 large egg
2/3 to 1 cup heavy cream, half-and-half, or crème fraîche, plus additional cream for brushing
Into a bowl sift together the dry ingredients (flour, sugar if desired, baking powder, baking soda, and salt). Blend in the butter until the mixture resembles coarse meal, and stir in the currants.
In a small bowl beat together the egg and 2/3 cup of the cream until the mixture is combined, add the mixture to the dry ingredients, and stir with a fork, adding more of the cream 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 rectangle 3/4 inch thick. Cut out rounds with 2 1/4 inch cutter dipped in flour, or cur out 2-inch squares with a sharp knife dipped in flour and arrange the scones on a buttered baking sheet. Form the scraps into a ball, pat the dough into a rectangle, and cut out scones in the same manner. Brush the tops of the scones with the additional cream and bake the scones in a pre-heated 400° F. oven for 12-15 minutes, or until they are golden. Makes about 12 scones.
from May 1984 Gourmet
