Recipe: Perfect Cream Scones with Currants

Elevate your afternoon tea with these Currant-Infused Cream Scones, a perfect blend of buttery flakiness and tender crumb that melts in your mouth. Infused with delicate currants and brushed with a hint of cream for a golden finish, these scones are ideal for brunches, cozy breakfasts, or a sophisticated tea-time treat. Simple to make yet luxurious in taste, they strike the perfect balance between classic comfort and gourmet flair.

Ingredients

• 3/4 cup plus 2 tablespoons cold heavy cream, divided
• 1 large egg
• 2 cups all-purpose flour (spooned and leveled), plus more for the work surface
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes
• 2/3 cup dried currants
• Sanding sugar or turbinado sugar (optional, for a golden, slightly crunchy top)

Instructions

Step 1: Prepare the Dough

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix the cream and egg: In a small bowl, whisk together 3/4 cup cold heavy cream and the egg. Set aside.
3. Combine dry ingredients: In a large mixing bowl, whisk the flour, granulated sugar, baking powder, and sea salt.
4. Cut in the butter: Add the cold butter cubes to the flour mixture and use a pastry blender or your fingers to work the butter in until the mixture resembles coarse crumbs with a few larger pieces for added flakiness.
5. Fold in the currants: Gently mix the currants into the dry mixture.

Step 2: Form and Cut the Scones

1. Add the cream mixture: Pour the cream and egg mixture into the dry ingredients and use a fork to stir until the dough just comes together. Avoid overmixing; the dough should look slightly shaggy.
2. Shape the dough: Turn the dough out onto a lightly floured surface and gently pat it into a 6-inch circle about 1 inch thick.
3. Cut the scones: Use a sharp knife or a bench scraper to cut the circle into 6 wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart.

Step 3: Finish and Bake

1. Brush and sprinkle: Brush the tops of the scones with the remaining 2 tablespoons of cream and sprinkle with sanding sugar for an appealing finish.
2. Bake: Bake for 16 to 18 minutes or until the scones are golden and a toothpick inserted into the center comes out clean. Rotate the baking sheet halfway through for even baking.

Step 4: Serve

• Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature with clotted cream, butter, or your favorite preserves.

Cook's Tips for the Best Results

• Keep ingredients cold: The secret to flaky scones is cold butter and cream, which create steam pockets during baking for perfect texture.
• Minimal handling: Overworking the dough can make scones tough. Mix gently and handle the dough as little as possible.
• Make-ahead option: Freeze unbaked scones on a tray, then store them in a zip-top freezer bag for up to 2 months. Bake from frozen at 375°F (190°C) for 25 minutes, brushing with cream and sugar before baking.

Serving Suggestions

Pair these scones with a fragrant Earl Grey tea for a classic pairing. A touch of lemon curd or honey complements the currant flavors beautifully, adding a hint of citrusy brightness.