Cream scones with currants
Double cream makes these scones super rich and luxurious.
- 245g plain flour
- 2.5 tsp baking powder
- 40g sugar
- 0.25 tsp fine salt
- 90g unsalted butter, cut into 1cm cubes and refrigerated
- 5g finely grated orange zest
- 40g dried currants
- 1 large egg
- 60 to 75ml double cream
2) In a medium bowl, whisk together the flour, baking powder, sugar and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in the zest and currants.
3) In a small bowl, beat the egg and 60ml of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra 15ml cream.)
4) Turn the dough out onto a lightly floured work surface and pat into a 15cm round about 2cm thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 mins. Serve warm.
Cook's Note: For a richer, darker crust, brush the tops of the scones with double cream and sprinkle with sugar before baking.