Flavored by toasted walnuts and delicious currants, these toothsome Walnut-Currant Scones make a wonderful addition to any afternoon tea menu.
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons cold, unsalted butter, cubed
- ⅓ cup chopped toasted walnuts
- ⅓ cup dried currants*
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Garnish: sanding sugar
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add walnuts and currants, stirring until combined.
- In a small bowl, stir together 1 cup cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 15 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream. Garnish tops of scones with sanding sugar, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 21 minutes. Serve warm.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!