Basic Currant Scones (Courtesy of King Arthur Cooking Class)


2 1/2 cups of King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon of salt
2 teaspoons sugar
6 tablespoons unsalted butter, chilled
1/2 cup currants (or other add ins)
1 egg, separated (reserve the white for brushing on top of scone)
3/4 cup cold whole milk


Preheat the oven to 375 degrees F
Combine the flour, baking powder, salt and sugar in a large bowl
Cut the chilled butter into small pieces and blend quickly and lightly into the flour, using a pastry cutter or your finger tips
Stir in the yolk lightly
Stir in the currants, or the other fruit and nuts that you are using
Lightly stir in the cold milk into the dry ingredients, mixing just until the dough holds together without crumbling. Add additional milk if needed
Form the dough into two rounds on a parchment lined baking sheet and brush the tops lightly with the reserved egg white
Sprinkle with sparkling sugar if desired
Bake the scones for 15 to 18 minutes until lightly browned


You may substitute almost anything for currants in this recipe-let your imagination run wild

Not too long ago, I took a baking class up at King Arthur Flour in Vermont. This recipe was from that four hour class. King Arthur is one of my favorite getaways in New England. A quick two hour drive down I-91 and you are there, ready to explore the country side and taking some baking classes. Baking breads has never been my strong suit, so I was so excited to take this course.

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