Walnut-Currant Scones
Serves: 15
 
Ingredients
  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold, unsalted butter, cubed
  • ⅓ cup chopped toasted walnuts
  • ⅓ cup dried currants*
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  • Garnish: sanding sugar
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add walnuts and currants, stirring until combined.
  3. In a small bowl, stir together 1 cup cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  4. 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 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 15 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  5. Brush tops of scones with remaining 1 tablespoon cream. Garnish tops of scones with sanding sugar, if desired.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 21 minutes. Serve warm.
Notes
*If desired, before using currants, soak them in very hot water for 3 minutes. Drain well. This rehydrates currants and keeps them moist while baking.
Recipe by TeaTime Magazine at https://teatimemagazine.com/walnut-currant-scones-recipe/