These miniature Currant Scones are delicious served with jam and clotted cream.
Yield: 16 scones • Preparation: 20 minutes • Bake: 16 minutes
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- ⅓ cup dried currants
- 2 cups all-purpose flour
- ¼ cup sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup plus 4 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- Place currants in a small bowl, and cover with very hot water. Let stand for 5 minutes. Drain well, discarding liquid. Set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add currants, stirring to incorporate. Set aside.
- In a liquid measuring cup, combine ½ cup plus 3 tablespoons cream and vanilla extract, stirring to blend. Add to flour mixture, stirring to combine. Working gently, bring mixture together with hands until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
- Turn dough out onto a lightly floured surface, and knead 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 1¾-inch scalloped-edge cutter, cut shapes from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden and a wooden pick inserted in the centers comes out clean, approximately 16 minutes.
- Serve warm.
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