Caraway, Currant, and Almond Scones

Caraway, Currant, and Almond Scones

The slight sweetness of dried currants, the licorice spice of caraway seeds, and the crunchy texture of sliced almonds in this tasty scone are wonderfully complemented by lashings of clotted cream and red currant jelly.

Caraway, Currant, and Almond Scones
Serves: Makes 20
 
Ingredients
  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • 2½ teaspoons caraway seeds
  • ½ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • ⅓ cup toasted almond slices
  • ¼ cup dried currants
  • ¾ cup plus 2 tablespoons cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • 1 egg white
  • 1 tablespoon water
  • Garnish: almond slices
Instructions
  1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, caraway seeds, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in almonds and currants.
  3. In a small bowl, whisk together ¾ cup plus 2 tablespoons cream and vanilla extract. Add to flour mixture, stirring until evenly moist. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.)
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 5 to 7 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 1¾-inch fluted round cutter dipped in flour, cut 20 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheets.
  5. In a small bowl, whisk together egg white and 1 tablespoon water. Brush mixture over tops of scones. Sprinkle with sliced almonds, if desired.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in center comes out clean, 18 to 20 minutes. Serve warm.

 

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