Red Currant Cream Scones

Author: Sarah Bates | The Chef Next Door

Makes 8 


2/3 cup heavy cream

1 egg

2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 Tablespoons cold unsalted butter, cut into small pieces

1 cup fresh red currants

Vanilla sugar (or sanding sugar)

Preheat the oven to 400 degrees. Spray a scone pan with non-stick baking spray. Alternately, line a baking sheet with parchment paper or a silicone baking mat. 

In a glass measuring cup, whisk together the cream and egg. In a large bowl, whisk together the flour, sugar, baking powder, and salt. With a pastry blender, cut the butter into the flour mixture until it resembles coarse meal, with a few small pieces of butter remaining. Gently fold in the currants. With a fork, stir in the cream mixture until just combined. 

Transfer the dough to a lightly floured work surface and knead it gently a few times until the dough comes together. Place the dough onto the prepared scone pan and carefully press into the wells of the pan. Alternately, pat the dough into a circle and cut into 8 wedges, then transfer to the prepared baking sheet. Brush the tops with 1 tablespoon of cream and sprinkle generously with the vanilla sugar. 

Bake the scones until golden, about 20 minutes. Remove from the oven and allow to cool slightly before enjoying. 

Bon Appétit!