Currant Scones

As it happens, someone has already made the “currant events” pun, so we’ll just skip that and move on to pictures, shall we?

With a food processor, these are so easy to make. You pulse the dry ingredients (flour, sugar, baking powder, salt) together in the food processor, then sprinkle the cubes of cold butter and pulse those in, and finally add the currants (just one pulse). Then, turn the dough into a bowl, and slowly pour in the cream; the recipe calls for 1 cup, but I only had 3/4 cup, so I used milk for the remaining 1/4 cup. No harm done, I don’t think.

Turn the dough out onto a lightly floured surface, and press into a round shape about an inch thick (mine was, anyway). Then cut into 8 even triangles. (You can also use an inverted cup to make round scones, but then you end up with dough scraps that you are supposed to throw out (!), so naturally I choose triangles. Place the scones on an ungreased cookie sheet and bake at 425 F for 12-15 minutes.

Once they come out of the oven, let them cool on the sheet for another 10 minutes. Then, enjoy!

This recipe is, of course, from The New Best Recipe. I don’t feel right about posting the recipes from the book in their entirety here, which is why I’ve left the ingredient measurements out. I do highly recommend the book, and if you don’t want to purchase your own copy, you may be able to check it out at your local library. Hurray for libraries! Hurray for scones!

What I’m reading: Unbroken, Laura Hillenbrand
What I’m listening to: Spanish with Michel Thomas

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