” Scones the quintessential tea cake of the British Isles , are delicate , fluffy biscuits …..” Just delicious and typically served with afternoon tea accompanied with clotted cream and preserves . This recipe comes from Americas test kitchen , quiet frankly there are very few recipes I differ on with them . These scones are light and delicate , one of the main reasons is the ommision of eggs which really turns them more cakey.
Americas test kitchen
2 cups unbleached all purpose flour ( preferably Gold Medal or Pillsbury)
1 TBS baking powder
3 TBS sugar
1/2 tsp salt
5 TBS chilled unsaled butter , cubed
1/2 cups currants ( optional )
1 cup Heavy Cream
Adjust oven rack to middle position and heat to 425*F.
Place flour , baking powder, sugar and salt in the bowl of a food processor fitted with a metal blade and pulse 6 times.
Remove lid and scatter in butter . Pulse 12 times at 1 second intervals.
Add currants , pulse one more time. Transfer dough to a large bowl.
Stir in cream with a rubber spatula or fork till 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 , slightly sticky ball , 5 to 10 seconds.
Cut scones into 8 wedges. Place wedges onto ungreased cookie sheet. Baking sheet can be wrapped in plastic and refridgerated up to 2 hours.
Bake until tops are light brown 12 to 15 minutes. Cool on wire w
rack at least 10 minutes. Serve warm or at room temperature.