Cream Tea Scones with Currants


A firm, crispy scone with a hint of
sweetness in the Pearl sugar on top

I was pleasantly surprised with these scones. They turned out with a beautiful sheen to them, and, coupled with the pearl sugar on top, a hint of sweetness. Since the recipe called for two eggs, I was a bit wary. Most scones with eggs in them tend to turn out a little “eggy”, but I could not taste the egg in this one.


Recipe adapted from Williams-Sonoma Bread.






Ingredients:


2 cups unbleached, all-purpose flour
1 tbsp granulated sugar
2.5 tsp baking powder
1/4 tsp salt
4 tbsp unsalted butter, cold, cut into pieces
2 large eggs
2/3 cup heavy cream
1/2 cup dried currants
1 heaping tbsp Swedish Pearl sugar


1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.


2. Whisk flour, granulated sugar, baking powder and salt together in a large bowl. Add the butter and use your fingertips or a pastry blender to work the mixture into a sand-like texture.


3. In a small bowl, whisk together the eggs and cream. Reserve two tablespoons of this mixture (you shouldn’t need it all, but reserve the two tablespoons anyways), then add the remainder to the dry ingredients. Stir until a sticky dough just forms. Add the currants, and stir a few times to mix.


4. Turn the dough out onto a lightly floured countertop. Knead about three times to bring together and press into a 1-inch tall round. Using a bench scraper or sharp knife, cut into eight pieces.


5. Arrange the scones on the parchment paper about two inches apart from each other. Bake for about 18 minutes, or until golden on top. Let cool.




The Process:

All ingredients. All-Purpose Flour, Baking Powder, Granulated Sugar, Milk,
 Eggs, Unsalted Butter, Salt, Currants,
Pearl Sugar

Ingredients with milk added before currants are added.

Added the currants and stirred to mix.
Dough flattened into a 10-inch round and sliced into eight pieces.

Brushed with milk and egg mixture and sprinkled with pearl sugar before baking.

Bake until golden on top, about 18 minutes.



The Verdict:


Definitely a repeatable recipe.


If I make again, I will add the currants prior to adding the liquid mixture. That’s usually how I do things, and it’s easier than trying to mix dried fruit into a sticky dough, in my opinion.


This recipe is not a “light and fluffy” scone recipe, it is a bit more crisp and firm. However, it goes excellently with coffee or tea, and jam, clotted cream, Devon cream or lemon curd would go well with this scone.

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