Sunday Brunch: Vanilla Scones with Currents

Good morning everyone!

This morning we decided to re-create a scone recipe we learned from Barefoot Contessa!  We've always struggled with the perfect scone so we have tried this and it was fabulous.  It is moist and full of the perfect flavors. 

Total Time: 25 min

Prep Time:10 min

Cook Time: 15 min

Yield:14 to scones

Ingredients

• 4 cups plus 1 tablespoon all purpose flour
• 2 tablespoons sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 3/4 cup small-diced dried currents
• 1/2 cup vanilla chips
• 1 egg beaten with 2 tablespoons milk, for egg wash

Directions

Preheat the oven to 400 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss in the currents and vanilla chips. The dough will be sticky, that is good.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 15-20 minutes, until the outsides are crisp and the insides are baked.

Let cool and Enjoy with a cup of tea!

xoxo