Cream Scones with Currants
- 3/4 cup plus 1 tablespoon cold heavy cream
- 1 large egg
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- 2/3 cup dried currants
- Sanding sugar (optional)
- This recipe is vegetarian
- Produce
- Currants, dried (2/3 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Granulated sugar (1/4 cup)
- Salt, fine (1/2 teaspoon)
- Sanding sugar (1)
- Dairy
- Butter, unsalted (6 tablespoons)
- Heavy cream (13/16 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 22, 2012 (7 months ago).
33 people saved this recipe.
