119 Teatime Holidays
Cinnamon-Currant Scones
Makes 123 cups all-purpose fl our
1⁄3 cup granulated sugar
4 teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon salt
½ cup cold unsalted butter, cubed
½ cup dried currants
1 cup plus 1 tablespoon cold heavy
whipping cream, divided
1 large egg
Garnish: sparkling sugar- Preheat oven to 400°. Line a rimmed
baking sheet with parchment paper. - In a large bowl, whisk together fl our,
granulated sugar, baking powder,
cinnamon, and salt. Using a pastry
blender or 2 forks, cut in cold butter
until it resembles coarse crumbs. Add
currants, tossing until combined. Add
1 cup cold cream, stirring with a fork
just until dry ingredients are moist-
ened. Working gently, bring mixture
together with hands until a dough
forms. (If mixture seems too dry, add
more cream, 1 tablespoon at a time.) - Turn out dough onto a lightly
fl oured surface, and knead gently
4 to 5 times. Cover and let rest at
room temperature for 15 minutes.
Using a rolling pin, roll out dough to
a ¾-inch thickness. Using a 2¼-inch
fl uted round cutter, cut 12 scones
from dough, rerolling scraps as neces-
sary. Place scones 2 inches apart on
prepared baking sheet. - In a small bowl, whisk together
egg and remaining 1 tablespoon cold
cream. Brush tops of scones with egg
mixture. Garnish tops with sparkling
sugar, if desired. - Bake until tops of scones are golden
and a wooden pick inserted in centers
comes out clean, 12 to 15 minutes.
Serve warm.
RECOMMENDED CONDIMENTS:
Devonshire Cream
Seedless Blackberry Jam