Best scones

I got this recipe from my DIL who learned it while taking the pastry chef course at the French Culinary Institute. Currants are traditional but you can use pretty much any dried fruit, chopped if necessary. Note that the recipe uses weights, not volumes – important for this kind of baking. Makes 12-15 scones.

Scones1

325 grams (11.5 oz) all-purpose flour
20 g (2/3 oz) baking powder
45 g (1.5 oz) table sugar
Pinch salt
100 g (3.5 oz) dried currants
110 g (4 oz or 1 stick) unsalted butter
2 eggs
Heavy cream, about 2/3 cup

Oven at 350 degrees f.

If the currants are really dry and hard, plump in warm water for 5-10 minutes then drain well before weighing.

Cut the butter into 1/2 inch cubes and keep chilled.

Sift the dry ingredients into a large bowl. Stir in the currants.

Cut in the butter until the butter bits are about the size of a dried lentil. Do not overwork or the scones will be tough.

Put one egg and the yolk from the 2nd egg in a measuring cup (discard the white). Add cream to come up to 200 ml (6.75 fluid ounces). Beat lightly together and add to the dry mixture. Mix together (fingers are great for this) until the dough comes together. It will be on the dry side and a bit shaggy. At this point you can wrap the dough in plastic wrap and refrigerate for a while, up to overnight. Or, simply continue.

Roll or pat out to about 3/4 inch thickness. Do not overwork! Cut into the desired shapes and transfer to a parchment-lined sheet pan. Brush the tops with cream and bake for 12-15 min. There should be some browning around the edges and only the slightest hint of browning, if any, on the top. Serve warm, if possible. Can be frozen.

 

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