The Peninsula's currant scones

Time 40 minutes
Yields Serves 10 (makes 32 2-inch scones)
The Peninsula’s currant scones
(Ken Hively / Los Angeles Times)

In the bowl of an electric mixer, combine the flours, baking powder, salt and sugar. Add the butter and mix on low speed until the butter is crumbled into pea-sized bits.


Mix one of the eggs, the milk and two-thirds cup heavy cream in a bowl. Add the liquid ingredients all at once to the dry ingredients and mix just until the dough comes together. Add the currants and mix to incorporate.


On a lightly floured surface, work the dough with your hands until it is mostly smooth. Roll it out to about three-fourths-inch thickness and let rest for five minutes.


With a 2-inch biscuit cutter, cut out the scones and transfer them to two parchment-lined baking sheets. Lightly beat the remaining egg with a fork and add the remaining 1 tablespoon heavy cream to make an egg wash. Brush the tops of the scones with the egg wash.


Bake in a 375-degree oven until the scones are golden on top, about 16 to 18 minutes. Serve with Devonshire cream and your favorite jam.

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