English Cream Scones

From the kitchen of: Ellie Dunn

Ingredients

4 cups plus 1 tablespoon all-purpose flour

2 tablespoons sugar plus additional for sprinkling on top

2 tablespoons baking powder

Kosher salt

¾ pound cold unsalted butter, ½ inch diced

4 large eggs

1 cup cold heavy cream

¾ cups dried currants

1 egg beaten with 2 tablespoons milk (for egg wash)

Clotted cream and strawberry rhubarb jam (for serving)

Directions

1. Preheat the oven to 400 degrees

2. In a bowl of an electric mixer fitted with a paddle attachment, combine the 4 cups of flour, 2 tablespoons sugar, baking powder, and 4 teaspoons salt. Add the butter and mix on the lowest speed until the butter is the size of peas. Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flourand-butter mixture, combining just until blended. Toss the currants with the 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants through the dough. The dough may be quite sticky.

3. Dump the dough out onto a well-floured surface and knead quickly to be sure the ingredients are combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut with a 3-inch plain round cutter and place the circles on two sheet pans lined with parchment paper.

4. Brush the tops of the dough with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Serve warm with clotted cream and jam.