The giving texture of the scone is worth further mention. I think much of the lightness stems from the fact that real scones are made with good quality European butter. European butter is richer (averaging 85% fat instead of just 81%), so there’s less water, which means a more delicate crumb.
| Servings |
| 12 scones |
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The giving texture of the scone is worth further mention. I think much of the lightness stems from the fact that real scones are made with good quality European butter. European butter is richer (averaging 85% fat instead of just 81%), so there’s less water, which means a more delicate crumb.
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Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 2 Tbsp sugar
- 1/4 tsp salt
- 5 Tbsp butter (cold, unsalted), preferably European-style, cubed
- 2/3 cup currants
- 1 cup heavy cream
Servings: scones
Units:
Instructions
- First, preheat the oven to 425F. Then, stir together the flour, baking powder, sugar, and salt. Using a pastry cutter (or two knives), cut in the butter until the pieces are pea-sized.
- Add the currants with a spatula or spoon, then stir in the heavy cream until a dough forms. Only mix the bare minimum to bring together a dough. If you mix too much, it’ll make the scones tough. Pat the dough into 3/4 inch thickness, then cut out circles with a floured 21/4 inch round cutter, or whatever you have laying around. (Baking times may vary).
- Bake about 12 minutes or until lightly golden brown. You can also freeze the uncooked scones. They’ll take just a minute or so longer to cook.