Currant scones
Instructions:
- We used sandingsugar on the tops; granulated
sugarworks just as well.The scones are best eaten
theday they aremade,but they will keepupto 2days
in an airtight container at roomtemperature.
- 4 cups all-purpose flour, plus more for the work surface
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus more for serving
- 1 1/4 cups buttermilk
- 1 cup currants
- 1 large egg, lightly beaten
- 1/4 cup sanding sugar
- Preserves, for serving
- Preheat the oven to 350F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and currants; stir to combine.
- Ona lightly floured surface, roll out thedoughabout 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out asmany rounds as possible, andplaceontheprepared baking sheet. Reroll the scraps; continue cutting.
- Lightly brush the top of each scone with beaten egg; sprinkle with sanding sugar. Bake until the biscuits are golden, 20 to 25 minutes. Transfer to a wire rack. Serve with butter and preserves on the side.