- 2 cups (280 grams) flour
- 1 tablespoon (15 grams) baking powder
- 3 tablespoons (40 grams) sugar
- ¼ teaspoon (2 grams) salt
- 5 tablespoons (70 grams) cold, unsalted butter, cut into ¼-inch cubes
- 1/3 cup currants (if you substitute dried cranberries, chop them into smaller bits) (optional)
- 1 cup (235 ml) heavy cream
Heat oven to 425°F. Whisk together flour, baking powder, sugar and salt in large bowl. Cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. (If making by hand, use two knives, a pastry blender or your fingertips. If using food processor, pulse 12 times, each pulse lasting 1 second.) Stir in currants.
Stir in heavy cream with a fork until dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Do not over knead! The traditional way to make the scones is to pat the dough into an 8-inch circle and cut into 6 or 8 wedges. With this method, you bake with the wedges still touching. Alternatively, you could roll out the dough to ¾-inch thick and cut circles with a biscuit cutter.
Place rounds or wedges on lightly greased baking sheet. Brush tops with additional beaten egg; sprinkle with sugar. Bake until scone tops are light brown, 14 – 17 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.