Irish Scones with Currants
With St. Patrick’s Day falling on a Sunday this year, these scones are the perfect treat for a traditional Irish Brunch! To keep your scones from turning into “hockey pucks” handle the dough as little as possible- overworking it makes tough. The dough should come together in a mound and be slightly sticky.
Irish Scones with CurrantsMakes 8 scones
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter cut into cubes
1/4 cup sugar
the zest of half a lemon
1/4 cup currants
1 cup heavy cream, plus a little for brushing
sugar to sprinkle on top
Preheat oven to 350 degrees.
In a large bowl, combine flour, baking powder and salt.
Add cold butter cubes to flour mixture and pinch cubes into the flour until you have a crumbly mixture.
In a small bowl, combine sugar, lemon zest and currants. Toss sugar to coat zest and currants and then add to the flour mixture and mix well.
Make a well in the middle of the bowl and slowly add the cream, while tossing the flour with a fork until moistened. Knead dough a few times just to bring the dough completely together. Dough will be sticky. Pat into a round disk about 1 1/2 thick. Don’t work the dough too much.
Cut dough into 8 wedges and place on a baking sheet lined with parchment paper about 1 inch apart.
Brush top of scones with cream and sprinkle a pinch of sugar on top.
Bake for about 30 minutes (rotating baking sheet halfway through for even baking) until scones are a light golden brown in color.
Serve warm with clotted cream and your favorite flavor of fruit jam.
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