Walnut-Currant Scones
Serves: 12
 
Ingredients
  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1⁄2 teaspoon fine sea salt
  • 1⁄2 cup cold unsalted butter, cubed
  • 1⁄2 cup chopped walnuts
  • 1⁄4 cup lightly packed dried currants
  • 1 cup cold whole buttermilk
  • 1 large egg, lightly beaten
  • 1⁄4 cup white sparkling sugar
Instructions
  1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in walnuts and currants. Using a fork, stir in buttermilk, just until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  3. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2 1⁄2-inch Star of David cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheets. Freeze until firm, approximately 15 minutes.
  4. Lightly brush tops of scones with beaten egg, and sprinkle with white sparkling sugar.
  5. Bake, one sheet at a time, until scones are golden brown and a wooden pick inserted in centers comes out clean, 14 to 18 minutes. Let cool on baking sheets for 5 minutes. Serve warm or at room temperature.
Recipe by TeaTime Magazine at https://teatimemagazine.com/walnut-currant-scones/