Wednesday, May 4, 2011

currant cream scones

this is one of my all-time favorite recipes from the williams- sonoma essentials of baking book. the scones have the perfect flaky, slightly caky texture, and the lemon zest is so, so perfect. they call for currants, but this batch i made with cranberries, and dare i say... i think i liked it better.

for the dough
2 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon zest
6 tablespoons cold unsalted butter cut into 1/2 inch pieces
1/2 cup dried currants {or cranberries}
3/4 cup heavy {double} cream

for the topping
1 tablespoon granulated, demerara, or turbinado sugar
1 teaspoon ground cinnamon
2 teaspoons whole milk or heavy cream

by hand
in a bowl, stir together the flour, sugar, baking powder, salt and lemon zest. using a pastry cutter or 2 knives, cut in the butter until the mixture forms course crumbs the size of small peas. stir in the currants {i used cranberries this time because i was out of currants}. i may have liked it better {ok i did}. pour the cream over the dry ingredients and mix until dry ingredients are moistened.

you can also do this in a mixer, or the food processor, just don't over mix.... just until the dough comes together.

turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. pat out into a round about 1/2 inch thick and 6 1/2 inches in diameter. cut the rounds into 6 wedges, or use a biscuit cutter to cut rounds. place the wedges 1 inch apart on a baking sheet lined with parchment paper.

stir together the sugar and cinnamon. brush the wedges with the milk or cream, and sprinkle evenly with the cinnamon sugar.

bake until golden brown 13-17 minutes. transfer to a wire rack to cool slightly. serve warm. store in an airtight container at room temperature for up to 2 days.

pour yourself a cup of coffee and prepare to fall in love.

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