Photo by Andrew Cebulka

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6 scones

  • 6½ ounces heavy cream
  • 2 eggs
  • 1⅓ cup currants
  • Zest of ½ lemon
  • 2⅔ cups all-purpose flour
  • ½ cup sugar, plus extra for topping
  • 1½ tablespoons baking powder
  • 1½ teaspoon salt
  • 1 cup cold butter, cut into small cubes
  1. Preheat oven to 350 degrees.
  2. In medium bowl, whisk together cream, 1 egg, currants, and lemon zest. Reserve in refrigerator.
  3. In large bowl, sift together flour, sugar, baking powder, and salt. Add cold butter to bowl. Cut butter into flour until mixture resembles small pebbles.
  4. Make well in flour and pour in egg mixture. Mix flour and liquid to form dough.
  5. Place dough on floured work surface. Roll to approximately 1 inch thick. Use hands to shape it into circle.
  6. Cut dough into 6 wedges, then place on baking sheet and refrigerate at least 2 hours.
  7. In small bowl, whisk together remaining egg and brush on top of scones. Sprinkle with sugar and bake for 25 minutes.
  • from Chef Ari Kolender of Saint Alban in Charleston, South Carolina

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