Nutmeg-Currant Scones with Vanilla-Chai Whipped Cream
Serves: 12
 
Ingredients
  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • ¼ cup dried currants
  • ½ cup cold unsalted butter, cubed
  • 1¼ cups cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • 2 teaspoons sparkling sugar Vanilla-Chai Whipped Cream (recipe follows)
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, nutmeg, salt, and currants. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
  3. In a small bowl, stir together cream and vanilla extract. Using a fork, stir cream mixture into flour mixture just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a fluted 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones 1 inch apart on prepared baking sheet. Freeze until firm, approximately 15 minutes.
  5. In a small bowl, whisk together egg and 1 tablespoon water to create an egg wash. Brush tops of scones with egg wash. Sprinkle tops with sparkling sugar.
  6. Bake until scones are golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/nutmeg-currant-scones-with-vanilla-chai-whipped-cream/