Irish Scones

Ingredients

• 4 cups all-purpose flour
• 3 tablespoons sugar
• 2 tablespoons baking powder
• 1 tablespoon salt
• 1/2 cup cold butter (unsalted, cut into cubes)
• 3/4 cup dried currants (or raisins)
• 4 large eggs (beaten)
• 1 cup heavy cream
• 1 egg (beat for egg wash)

Instructions

1. 1

   Prep the oven: Preheat the oven to 350°F.

2. 2

   Combine the dry ingredients: In a large bowl add the flour, sugar, baking powder, salt and mix until combined.

3. 3

   Blend in the butter and dried currants: Add the cubed butter and using a pastry cutter blend until it resembles breadcrumbs. If you don't have a pastry cutter, you can use two knives. Mix in the dried currants or raisins, if adding.

4. 4

   Combine the eggs with cream: Whisk together the eggs with the heavy cream in a large measuring cup.

5. 5

   Add the wet ingredients to the dry ingredients: Slowly pour the liquid into the bowl with the dry ingredients and using a spatula start mixing the dough together. Don't over-mix, add just enough liquid until the dough starts forming. Transfer the dough onto a floured work surface.

6. 6

   Knead the dough lightly then press it down into a smooth surface, using your hands or use a rolling pin, until it's about 1 inch in thickness.

7. 7

   Cut into scones: Using a round 3-inch scone cutter, cut the dough into 12 to 16 scones. I was able to get 16 scones from the dough. Place scones onto a baking sheet. Re-roll any leftover dough and cut into scones. Brush the scones with beaten egg.

8. 8

   Bake: Transfer the baking sheet to the oven and bake for 18-22 minutes or until golden brown. Cool scones on a cooling rack.

9. 9

   Serve with butter, jam and freshly clotted cream.