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Victoria's Currant Cream Scones

Weekends are made for coffee and scones. Sometimes I just don’t feel like coming up with weekend breakfast ideas and am happy as a clam to reach for a nice homemade scone to go with my coffee.

Victoria's Currant Cream Scones
Victoria's Currant Cream Scones

Victoria's Currant Cream Scones

Weekends are made for coffee and scones. Sometimes I just don’t feel like coming up with weekend breakfast ideas and am happy as a clam to reach for a nice homemade scone to go with my coffee.  If you want to be super organized then I suggest keeping prebaked, frozen cones on hand for whatever occasion you might need them for (breakfast, snack time, dessert or tea party). Just put a few in a 35o degree oven and they should be ready to go in about 5 minutes. As an added bonus your kitchen will smell wonderful. 

INGREDIENTS

2 Cups Unbleached Flour

1 Tablespoon Baking Powder

1/2 Teaspoon Kosher Salt

1/3 Cup Plus 3 Tablespoons Sugar

1 1/2 Cups Dried Currants

1 Cup Heavy Cold Cream

3 Tablespoons Melted Unsalted Butter

Preheat your oven to 375 degrees. In a large-size bowl sift together flour, baking powder, kosher salt and 1/3 cup sugar. Stir in currants. Add heavy cream. Use electric mixer to blend, on low, until just combined. Place dough onto lightly floured surface and knead briefly. Roll dough out to one-inch thickness. Use a 1 to 1 1/2 inch biscuit cutter to cut out scones. Place scones 1 inch apart on parchment paper lined baking sheet. Reroll dough scraps and repeat process until all dough has been used. If you don’t have a biscuit cutter you can shape dough into a rectangle 1 inch thick and then cut into squares. Use a pastry brush-to-brush tops of scones with melted butter. Sprinkle with leftover sugar. Put baking sheet in center of oven and bake for 12 to 15 minutes. Remember that each oven heats differently so check at 12 minutes. Remove from oven and place scones on cooling racks. Transfer to serving platter and serve warm or at room temperature with butter and jam. Scones can be stored in an airtight container for up to 24 hours or in the freezer for up to 12 weeks.  Makes about 20 scones. 

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