America's Test Kitchen Currant Scones

Makes 8 scones

15 minutes prep time, 30 minutes total

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
5 tablespoons cold, unsalted butter
1/2 cup dried currants
1 cup cold heavy cream

Preheat oven to 425 F.

In a large bowl, whisk together flour, baking powder, sugar, and salt until fluffy. Cut the butter into cubes and scatter on top of the dry ingredients. Quickly rub the butter into the flour with your fingertips until only a few large clumps of butter remain. Stir in the currants. Pour the heavy cream on top and mix using a fork or a wooden spoon until a soft dough forms. Knead the dough a few times if necessary.

Press the dough into an 8-inch cake pan, then turn it out onto a lightly floured surface. Slice into eight equal wedges. Transfer scones to an ungreased baking sheet and bake 12-15 minutes, or until lightly browned. Cool on a rack for at least 10 minutes. Scones will keep, uncovered at room temperature, for about 3 days.

Recipe from America’s Test Kitchen via Smitten Kitchen