Easy Currant Scones

Difficulty: Easy
Yields: 14 to 16 large scones
Nutritional Facts Per Serving (1 of 16 servings):

Calories: 378
Total Fat: 25 g
Saturated Fat: 15 g
Carbohydrates: 33 g
Dietary Fiber: 1 g
Sugar: 7 g
Protein: 6 g
Cholesterol: 118 mg
Sodium: 244 mg

Ingredients

4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, cut into 1/2-inch cubes
4 extra-large eggs
1 cup cold heavy cream
3/4 cup dried currants
1 egg beaten with 2 tablespoons water or milk (for egg wash)
Clotted or Devon cream with strawberry rhubarb jam, for serving

Instructions

Whip up these irresistibly tender scones in your own kitchenperfect for a cozy afternoon tea that will delight family and friends!

Preheat your oven to 400F.
In the bowl of a stand mixer fitted with a paddle attachment, blend the 4 cups flour, sugar, baking powder, and 4 teaspoons kosher salt. Mix in the cold butter on the lowest speed until pieces resemble peas. Whisk eggs and cream together, then add quickly to the flour mixture on low speed, stirring just to combine.
Toss currants with the remaining 1 tablespoon flour to keep them from sinking, then gently fold into the dough for even distribution. Expect a sticky textureit's key to fluffiness!
Turn dough onto a well-floured surface and knead lightly to bring it together. With floured hands and a rolling pin, roll to 3/4-inch thickness, spotting those delightful butter lumps.
Cut into 3-inch rounds with a plain cutter and place on parchment-lined baking sheets.
Brush tops with egg wash and sprinkle with sugar for that irresistible shimmer.
Bake 20 to 25 minutes, until golden brown and cooked throughyour kitchen will fill with heavenly aromas!
Serve warm with clotted cream and jam for pure bliss.

Make-Ahead Tip: Prepare and cut scones aheadrefrigerate up to 2 days or freeze up to 4 months. Thaw overnight in fridge before baking for fresh-from-the-oven magic anytime.