ROSEMARY CURRANT SCONES
- 1 stick (112 grams) chilled, unsalted butter
- 3 cups (360 grams) all-purpose flour
- 1/4 cup plus 1 tablespoon sugar (62 grams), plus more for the tops
- 1 1/2 tablespoons (18 grams) baking powder
- 3/4 teaspoon salt
- 3/4 cup (130 grams) dried currants
- 1 1/2 tablespoons finely chopped fresh rosemary
- 1 1/2 cups chilled heavy cream, plus more for brushing
Cut the butter into 1/4" chunks and place in the freezer for 10 minutes.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in the chilled butter until butter is in small pieces (smaller than pebbles). Add the currants and rosemary, and stir with a spatula to combine. Pour in the heavy cream, and stir with the spatula until the flour is almost fully incorporated; don't mix this more than you need to.
Turn the dough out onto a work surface, and divide into two even portions (if making mini scones). Working with one piece at a time, form into a rough round of dough; if it's really crumbly, you can cut the dough in two pieces, and stack them together, sandwiching the dry bits in between. Smush it back down into a small round, about 3/4" thick. Wrap well with plastic wrap, and chill until firm, about an hour. Repeat with second round of dough. (If you'd like to make larger scones, just form the dough all into one round.)
Once chilled, take the dough out and cut into 8 wedges like a pie. Wrap well and freeze.
Preheat oven to 400°. Line a large baking sheet with parchment paper. Arrange scones on baking sheet with at least an inch between. Brush tops with heavy cream, and then top each with a generous amount of sugar. Bake, turning once, until golden brown, 22-28 minutes. Makes 16 mini scones, or 8 large.