Creamy Scones with Currants
Baking and Desserts • European
Description
Creamy scones with currants
Ingredients
- All-purpose flour 2 cups
- Sugar 3 tablespoons
- Baking Powder 1 teaspoon
- Salt ½ teaspoon
- Unsalted butter 5 oz
- Heavy cream 1 cup
- Currants 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 445°F. Cut the butter into 0.5 cm cubes and chill. In a blender on 'pulse' mode, mix the flour, sugar, baking powder, and salt — about 6 pulses will be needed. Evenly distribute the butter pieces and pulse about 12 more times.
Step 2
Add the currants and mix everything quickly again. Transfer the dough to a large bowl, add the sour cream, and mix everything with a silicone spatula for 30 seconds.
Step 3
Place the dough on a floured surface and knead it for 10 seconds to form a ball. Then place the dough in a round 20 cm diameter pan and evenly distribute it, pressing with your fingers, leaving about 1 cm from the edges. Flip the pan over and carefully remove the dough so it retains its shape. Cut the circle into 8 pieces and place them on a dry baking sheet.
Step 4
Bake for 12-15 minutes until the scones are slightly golden, then let them cool for at least 10 minutes.
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