Cream Scones with Tea-Soaked Currants

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  • 1/2 cup currants
  • 1 cup hot black tea
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar, plus extra for sprinkling
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, cut into small pieces and chilled
  • 1 cup heavy cream, plus extra for brushing


Preheat oven to 425°F.
Combine currants and tea in a bowl and set aside.
In a mixing bowl, whisk together flour, baking powder, sugar and salt.
Add butter pieces and toss together to coat. Using a pastry cutter or food processor, cut in butter until mixture resembles coarse crumbs.
Drain currants well, squeezing out as much moisture as possible. Toss currants with dough.
If using a food processor, transfer dough to a bowl.
Add cream and stir just until dough starts to come together.
Transfer dough (and any dry bits in the bowl) to a lightly floured surface. Knead by hand just until dough comes together.
Form into a circle about 1 inch thick. Cut into 8 wedges.
Place on a parchment-lined baking sheet. Brush tops with cream and sprinkle lightly with sugar.
Bake for 12-15 minutes or until golden brown.
Cool slightly before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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