Miss Fields' perfect breakfast-to-go, using only the freshest of currants!
Prep time: 15 minutes
Baking time: 20 minutes
First seen in: Ep 9 The Consultants Will See You Now
1/2 cup unsalted butter, cold and cubed
2 cups all-purpose flour
1/2 t salt
1 T baking powder
1/4 cup granulated sugar
1 T orange zest
3/4 cup fresh or dried red currants
1 egg
3/4 cup heavy cream
1 t vanilla extract
Turbinado sugar or cinnamon sugar (1/4 cup granulated sugar + 1 t ground cinnamon)
Extra heavy cream for cream wash
Pre-heat oven to 400°F.
In the bowl of a food processor or in a large bowl combine the flour, sugar, salt, orange zest, and baking powder. Pulse or whisk to combine.
Add in the cold butter and pulse until the butter is pea-sized and the mixture just holds its shape when squeezed together. You can use a pastry blending or rub the butter into the flour by hand. Pour the dry ingredients into a large bowl.
Whisk together the egg, heavy cream, and vanilla extract in a measuring cup.
Evenly distribute the currants among the dry ingredients and then make a well in the center of the flour. Pour the wet ingredients into the dry and gently mix by hand or with a rubber spatula until just combined.
Pour onto floured work surface and roll out the dough until it is 3/4in-1in in height. Use a knife to cut out triandles, squares, or grab a round cutter and cut out rounds. Or shape them into dodecahedrons! Whatever you'd like!
Transfer scones to parchment-lined baking sheet and gently brush their tops with heavy cream.
Top with turbinado or cinnamon sugar and bake for 18-22 minutes until the middle just springs back when pressed upon, and the edges are lightly browned.
Serve immediately with clotted cream, lemon curd, jam, or butter! Ida recommends a hearty helping of orange marmalade.
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