Recipe courtesy Susan Kaplan, Boat Street Kitchen
Makes: 16 scones | Prep time: 15 minutes, plus baking time
from Edible Seattle Spring 2008
A high-butterfat heavy whipping cream is called for in this recipe; we’ve used both Organic Valley and Golden Glen Creamery with good results. A lower butterfat cream contains a higher percentage of water, and the dough could be thin. If it seems too batter-like, add additional flour a few tablespoons at a time until the dough is soft and dense as described.
Recipe
4 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
Pinch of salt
Zest from one orange (about 2 teaspooons)
1/2 cup currants
3 cups heavy cream
Additional 2 teaspoons cream and 2 teaspoons sugar for sprinkling
Steps
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Whisk together flour, sugar, baking powder and salt. Stir in zest and currants.
Pour in all three cups of cream at once, and stir until dough comes together—it will be soft, but dense. Turn dough onto lightly floured board or counter, patting into two rounds measuring 6 inches across and 2 inches high.
Brush the top of each round with one teaspoon cream and sprinkle with one teaspoon sugar. Cut each round into eight wedges.
Bake for 15 minutes or until golden brown. Serve hot.
To reheat leftover scones, wrap loosely in foil and heat in a 300 degree oven for 10 minutes.