Ingredients:
- 2 cups (10 ounces) unbleached all-purpose flour, preferably a lower-protein brand, such as Gold Medal or Pillsbury
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1/2 tsp salt
- 5 Tbsp cold unsalted butter, cut into 1/4-inch cubes
- 1/2 cup currants
- 1 cup heavy cream
Preparation:
1. Adjust an oven rack to the middle position and heat the oven to 425°F (220°C).
2. Place the flour, baking powder, sugar, and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses.
3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Add the currants and quickly mix in or pulse one more time. Transfer the dough to a large bowl.
4. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.
5. Transfer the dough and all dry flour bits to a countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. 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.)
6. Bake 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.
Yield: Makes 8
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