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Black currant scones

Time 1 hour
Yields Makes 14 scones
Black currant scones
1

Heat the oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking soda, baking powder and salt.

2

Cut in the butter until the mixture is crumbly.

3

In a medium bowl, whisk together 2 of the eggs, the vanilla and buttermilk. Pour the buttermilk mixture over the dry ingredients, and stir together to evenly distribute. (The dough will be crumbly.) Stir in the currants.

4

Pour the mixture onto a lightly floured cutting board, and gently knead to form a cohesive mass. Be careful not to overmix, or the dough will be tough.

5

Scoop the scones using a large (4-ounce) scoop onto a parchment-lined baking sheet, or divide the dough into 14 portions (each portion will be about one-half cup), leaving 3 inches between each.

6

In a small bowl, whisk together the remaining egg with the milk to form an egg wash. Brush the egg wash over each of the scones.

7

Bake the scones until puffed, lightly browned and a toothpick inserted comes out clean, about 30 minutes, rotating halfway through baking for even coloring. Remove to a rack and cool slightly before serving.

Adapted from La Provence Cafe.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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