Scones
The key to making scones is using your hands to work the butter that is COLD, not melted, into the flour.
Preheat oven to 375 and line a cookie sheet with parchment paper which just helps with sticking.
COMBINE:
- 2 3/4 cups of all purpose flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. table salt
Just mix these with a whisk in a large bowl.
BLEND IN:
- 12 tbs. unsalted butter, cold, that has been cut into 1/2 ” cubes
Just use your hands and squish the butter and flour between your fingers to make a fine looking grainy lumpy powdery mixture.
ADD:
- 1 cup dried currants (or raisins)
- 1 tbs. orange or lemon zest minced
Toss with your hands.
ADD:
- 1 cup of cold, heavy cream
Mix with your hands just until blended. If it is too gooey, add 1/8 cup of all purpose flour a little at a time to make it less sticky (but not too much flour).
THEN: Knead slightly to form a ball and pat dough into a circle. Do not over handle. Do not roll.
CUT: Cut into 8 or 16 wedges and transfer to a baking sheet that has been lined with parchment paper spacing about 2″ apart.
BRUSH: Combine 1 egg and 1 tbs. water and brush the tops to help them become golden and hold the sugar.
SPRINKLE: With coarse sugar or even cinnamon and sugar….
BAKE: for 25 minutes or until golden brown. Cool on a rack and Serve
NOTE: You can add nuts, blueberries or other ingredients if you wish.