Scones are an elusive breakfast baked good. I’ve tried to make them in the past, and, despite my extreme attention to detail in recipes, I could never get them to come out right. Either the dough was too crumbly and never held together, or too dense and didn’t have that lightness I associate with scones.
So when a fellow baker (Hi, Diane!) posted some bacon scallion cheddar scones earlier this week, I sent her an email begging her to teach me her ways. She was kind enough to send me the recipe for the ones she made, and to include the recipe I made here – which she described as her go-to and the first ones she succeeded at. I now pass on this wisdom to all of you. The secret(s)? A food processor and a couple minutes of kneading.
First, in a food processor, pulse flour, baking powder, sugar, and salt six times to combine. Distribute butter, cut into 1/4 inch cubes, over the top evenly. Pulse 12 times, each pulse lasting one second. Add currants and pulse one more time. Transfer to large bowl.Stir in heavy cream with a rubber spatula until dough comes together, about 30 seconds. Turn dough and all floury bits onto counter and need by hand for 5 to 10 seconds, until dough completely comes together in a sticky ball. Press into an 8-inch cake pan. Turn dough back onto counter and cut into 8 wedges.Place wedges on ungreased cookie sheet.Bake at 425°F for 12 to 15 minutes or until just golden.Transfer to a wire rack to cool completely. And that’s it! You’ve successfully made scones! Store them either in an airtight container or on a plate tightly covered with plastic wrap – scones have a tendency to get stale quick.If you’re feeling fancy, you could substitute any chopped dried fruit in for the currants. I’m sure cranberries or blueberries would be great, too. Or mixed berries!
Black Currant Scones
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled and cut into 1/4 inch cubes
- 1/2 cup currants
- 1 cup heavy cream
- In a food processor, pulse flour, baking powder, sugar, and salt 6 times to combine.
- Distribute butter evenly over top of flour. Cover and pulse 12 times, each pulse lasting one second.
- Add currants and pulse one more time. Transfer to a large bowl.
- Add heavy cream and stir in with a rubber spatula until dough comes together, about 30 seconds.
- Turn dough, and all floury bits, out onto a surface and knead for 5 to 10 seconds until dough becomes a sticky ball.
- Press dough into an 8-inch cake pan. Turn back out onto counter and slice into 8 equal wedges.
- Place wedges on ungreased baking sheet and bake at 425°F for 12 to 15 minutes, or until golden. Transfer to wire rack to cool completely.