Cream Scones with Currants

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Cream Scones with Currants

FAGE TOTAL PLAIN GREEK YOGURTA protein-rich and delicious way to elevate your favorite recipes.

  • 3/4 cup plus 1 tablespoon cold heavy cream
  • 1 large egg365 Everyday Value® Large White EggsEveryday Savings: $2.99 per 12 ct
  • 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 pieces365 Everyday Value® Organic ButterEveryday Savings: $4.49 per 16 oz
  • 2/3 cup dried currants
  • Sanding sugar (optional)

DIRECTIONS

  1. 1. Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  2. 2. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  3. 3. Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

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