Bethany makes these scones in the book during a snow storm. They are so good. I thought I’d share the recipe! ~Katie B
Makes 8 or 12 mini scones
The easiest way to mix the butter into the dry ingredients is to use a food processor fitted with a steel blade. But the more old fashioned way (Bethany’s method) is to blend flour and butter with your fingers. Mix the ingredients until the mixture resembles a coarse meal, with a few slightly larger butter lumps.
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 cup of sugar
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
1/2 cup currants
1 cup heavy cream
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, baking powder, sugar, and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times. (Again, if using Bethany’s method, use your fingertips and quickly cut in butter until mixture resembles coarse meal.
- If using a food processor, remove the cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Stir in currants. Transfer dough to large bowl.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough and all dry, floury bits to countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut scones into 8 wedges. Place wedges on ungreased baking sheet. I use a mini scone pan – I love it! If using the mini-scone pan bake for 12 minutes. Remove from pan and reduce heat to 375 and bake for another 5 to 10 minutes.
- If you molded the scones yourself, bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature