Currant Scones

Ingredients

• 4 1/2 cups all-purpose flour
• 2 tablespoon sugar
• 2 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks (1 cup cold unsalted butter)
• 1 cup currants
• 2 1/4 cup heavy cream
• 1 egg yolk

Instructions

1. 1

   In a big bowl mix the flour, sugar, baking powder, baking soda and salt. Just whisk them roughly so as to combine all the ingredients.

2. 2

   Cut the butter in small pieces, it should be cold, and add it to the flour bowl. Using a pastry blender or a couple forks cut into the butter and continue until the mixture resembles small peas.

3. 3

   Add the currants to the mixture and mix well. Make a well in the middle.

4. 4

   Pour two cups of the heavy cream over the flour mixture and using a spatula mix everything well together. If the mixture is too dry, add more heavy cream a tablespoon at a time. Turn the dough over onto a well floured surface and roll it out into a rectangle that's about 11"x7". Do not be tempted to knead the dough, you'll crush the currants. The rectangle should be about an inch in thickness.

5. 5

   Cut the dough, using a pastry cutter or a knife into 16 triangles.

6. 6

   Cover them up with plastic wrap and refrigerate them for a couple hours until the dough is firm.

7. 7

   Preheat oven to 375℉.

8. 8

   Before placing them in the oven, mix the egg yolk, with the ¼ cup of heavy cream and brush the scones. Sprinkle some sugar on top if you prefer.

9. 9

   Bake them in the oven for 30 to 35 minutes and then cool them off on a wire rack.