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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)
1

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.

2

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.

3

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.

4

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.

5

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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