These scrumptious Cinnamon-Currant Scones are a delightful treat for a New Year’s Eve afternoon tea.
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- 4 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ½ cup dried currants
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- 1 large egg
- Garnish: sparkling sugar
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add currants, tossing until combined. Add 1 cup cold cream, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms. (If mixture seems too dry, add more cream, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Cover and let rest at room temperature for 15 minutes. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- In a small bowl, whisk together egg and remaining 1 tablespoon cold cream. Brush tops of scones with egg mixture. Garnish tops with sparkling sugar, if desired.
- Bake until tops of scones are golden and a wooden pick inserted in centers comes out clean, 12 to 15 minutes. Serve warm.
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