¾ cup plus 2 tablespoons cold heavy whipping cream
½ teaspoon vanilla extract
1 egg white
1 tablespoon water
Garnish: almond slices
Instructions
Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
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.
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.)
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.
In a small bowl, whisk together egg white and 1 tablespoon water. Brush mixture over tops of scones. Sprinkle with sliced almonds, if desired.
Bake until edges of scones are golden brown and a wooden pick inserted in center comes out clean, 18 to 20 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/caraway-currant-and-almond-scones/