Flavored by chopped walnuts and sweet currants, these plump morsels provide a delectable welcome to a teatime celebrating Hanukkah.
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
- Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
- 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.
- 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.
- Lightly brush tops of scones with beaten egg, and sprinkle with white sparkling sugar.
- 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.
