Martha Stewart_Cream Scones with Currants

Ingrediënten

• 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

Materiaal

• pastry blender
• baking sheet
• parchment paper

Bereiding

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 two 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.⏱ 18 min