Ingredients
2 cups (280 grams) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury1 tablespoon (15 grams) baking powder
3 tablespoons (40 grams) sugar
1/2 teaspoon (3 grams) fine sea or table salt
5 tablespoons (70 grams) chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (about 80 grams; I used dried cranberries, and chopped them into smaller bits)
1 cup (235 ml) heavy cream
Instructions
1. change kitchen appliance rack to middle position and warmth kitchen appliance to 425°F.2. Place flour, leaven, sugar and salt in giant bowl or work bowl of kitchen appliance fitted with steel blade. Whisk along or pulse sixfold.
3. If creating by hand, use 2 knives, a pastry liquidiser or your fingertips and quickly cut in butter till mixture resembles coarse meal, with a couple of slightly larger butter lumps. Stir in currants. If victimization kitchen appliance, take away cowl and distribute butter equally over dry ingredients. cowl and pulse twelve times, every pulse lasting one second. Add currants and pulse an additional time. Transfer dough to giant bowl.
4. Stir in cream with a rubber spatula or fork till dough begins to create, concerning thirty seconds.
5. Transfer dough and every one dry, fine bits to tabletop and knead dough by hand simply till it comes along into a rough, sticky ball, five to ten seconds. type scones by either a) pressing the dough into Associate in Nursing 8-inch cake pan, then turning the dough out onto a gently floured surface, cutting the dough into eight wedges with either a knife or bench hand tool (the book’s suggestion) or b) patting the dough onto a gently floured surface into a 3/4-inch thick circle, cutting items with a biscuit cutter, and pressing remaining scraps back to another piece (what I did) and cutting till dough has been expended. (Be warned if you utilize this latter technique, the scones that area unit made up of the remaining scraps are going to be a lot of lumpier and fewer pretty, however style fine. As in, I perceive why they advised the primary technique.)
6. Place rounds or wedges on unlubricated baking sheet and bake till quick bread tiptop area unit brownness, twelve to fifteen minutes. Cool on wire rack for a minimum of ten minutes. Serve heat or at temperature.
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