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Categories:
flour whole wheat flour salt light brown sugar baking powder cold unsalted butter percent currants heavy cream light brown sugar
Viewed: 99 - Published at: 5 years agoIngredients
- 2 cups all-purpose flour
- 1 3/4 cups whole wheat flour
- 1/4 teaspoon salt
- 1/4 cup light brown sugar, packed
- 3 tablespoons baking powder
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups whole, 2 percent fat, or 1 percent fat milk
- 1 cup currants or raisins
- 2 tablespoons heavy cream
- 2 tablespoons light brown sugar
Method
- Preheat the oven to 375 degrees.
- In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flours, salt, sugar and baking powder at low speed.
- With the mixer running, add the butter and mix until coarse and sandy.
- Add the milk and mix until almost combined, then add the currants and mix just to distribute them evenly through the dough.
- Do not overmix; there may still be some flour not mixed in.
- Turn the dough out onto a lightly floured surface.
- Knead the dough 10 times.
- With a lightly floured rolling pin, roll out the dough 1-inch thick.
- With a biscuit or cookie cutter or a clean empty can, cut out circles about 2 1/2 inches in diameter.
- Transfer to an ungreased baking sheet with a spatula.
- Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used up.
- Brush the tops of the scones with cream and sprinkle with brown sugar.
- Bake until light golden brown, about 15 minutes.
