Scones for tea

This is a wonderful and easy scone recipe, served by my friend Kathleen at a Sherlock Holmes themed party. Best served with tea and lemon curd. Be prepared to get crumbs everywhere. 

Cream Scones with Currants

makes 8 scones

Adjust an oven rack to the middle position and preheat the oven to 425°F.

Pulse 6 x 1 second in a food processor to combine:

2 cups (10 oz.) AP flour

1 tbsp. baking powder

3 tbsp. sugar

1/2 tsp. salt

Add and pulse 12 x 1 second:

5 Tbsp cold unsalted butter, cut into 1/4-inch cubes

Add and pulse one more time:

1/2 cup currants

Transfer the dough to a large bowl.

Add:

1 cup heavy cream

Stir with a rubber spatula until the dough begins to form, about 30 seconds. Transfer the dough and all dry flour bits to a counter-top and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. 

Mold the dough using a cake pan: press the dough into an 8-inch cake pan, then turn the dough out onto a lightly floured work-surface. With a sharp knife or bench scraper, cut the dough into 8 wedges. 

Place the wedges on an ungreased baking sheet. (The baking sheet can be wrapped in plastic and refrigerated for up to 2 hours before baking.)

Bake at 425 until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Variations

Glazed Scones: Brush the tops of the scones with 1 tablespoon heavy cream, then sprinkle them with 1 tablespoon sugar just before baking.

Ginger Scones: Substitute 1/2 cup chopped crystallized ginger for the currants.

Cranberry-Orange Scones: Add 1 teaspoon grated orange zest with the butter and substitute 3/4 cups dried cranberries for the currants.

Lemon-Blueberry Scones: Add 1 teaspoon grated lemon zest with the butter and substitute 1/2 cup fresh or frozen (not thawed) blueberries for the currants. Mix the dough by hand after adding the blueberries to keep them plump and whole. 

Cakey Scones: An egg changes the texture and color and helps these scones stay fresher longer, up to 2 days in an airtight container. Follow the recipe above, reducing the butter to 4 tablespoons and the cream to 3/4 cup. Add 1 large egg, lightly beaten, to the dough along with the cream.

Shopping list

2 cups (10 ounces) unbleached all-purpose flour, preferably a lower-protein brand such as Gold Medal or Pillsbury

baking powder

granulated sugar

5 tbsp unsalted butter

1 cup heavy cream
1/2 cup currants (or other fruit from the "variations" list)