Victorian Comfort Food: Currant Cream Scones

 

Currant Cream Scones
Marilynn and Sheila Brass - a simple yet elegant addition to any Christmas celebration.
------
INGREDIENTS

• 2 cups flour (plus ¼ cup for kneading dough)


• 1 tablespoon baking powder


• ½ teaspoon salt


• ½ teaspoon cinnamon


• ¼ cup butter


• ¼ cup sugar


• 2 eggs


• ½ cup plus 2 tablespoons heavy cream


• 1 tablespoon grated orange zest


• 1 cup dried currants, plumped in ¼ cup orange juice*


• ¼ cup sugar

PREPARATION

1. Set the oven rack in the middle position. Preheat the oven to 425°F. Cover a 14-inch by 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner.


2. Sift together flour, baking powder, salt, and cinnamon.


3. Cream butter and sugar in a medium bowl. Combine eggs and 1/2 cup of the heavy cream and add to butter mixture. Add grated orange zest. Add sifted dry ingredients and stir until a soft dough begins to form. Squeeze orange juice from currants and incorporate fruit into dough with your fingers.


4. Place dough on a generously floured surface. Knead gently five times, turning corners of dough toward the center. Pat dough into a 1/2-inch thick circle. Using a floured knife, cut dough into 12 equal wedges. Using a floured wide spatula, transfer each wedge to baking sheet. Brush wedges with the remaining heavy cream and sprinkle with remaining sugar. Bake 12 to 15 minutes, or until tops of scones are lightly brown and bottoms are golden brown. Place baking sheet on a rack and cool about 10 minutes. Serve scones warm with butter and jam. They are best when eaten the day they are made.

Makes 12 scones
------
*To plump currants in tea, orange juice, or water, bring the liquid to a boil, immerse the raisins, continue to boil for 1 minute and set aside to allow them to absorb the plumping liquid. If needed immediately, place in plastic container and chill in freezer for 10 minutes. If not used the same day, refrigerate and use when needed.