These rich scones, featuring Bella Viva Orchards’ Organic Zante Currants, are easy to make – and even easier to eat! We’ll bet this recipe will find its way to your kitchen for many breakfasts and tea breaks.
1 ¾ cups all-purpose flour 2 ½ teaspoons baking powder ¼ cup granulated sugar ¼ teaspoon fine sea salt ¼ cup cold unsalted butter, cut into small cubes ½ cup Bella Viva Orchards Organic Zante Currants ½ cup whipping cream 1 large egg plus 1 large egg yolk (reserve the egg white for egg wash), lightly beaten Turbinado sugar, for sprinkling
Preheat your oven to 350 degrees F. Spray a baking sheet with non-stick spray. Set aside.
In a medium bowl, combine the flour, sugar, baking powder and salt. Work in cold butter with clean hands and rub lumps out until the mixture is crumbly. Mound the mixture and make a well in the middle.
In a separate bowl, whisk cream, egg and egg yolk. Pour the cream mixture into the flour mixture well. Using a silicone spatula, draw the dry ingredients over the wet ingredients, scraping the bottom of the bowl to incorporate any dry ingredients. Add the Currants and gently mix, being careful not to overwork the dough.
Remove dough from bowl and pat into a 7-inch round on the baking sheet. With a sharp knife, score the dough into 6 wedges. Do not separate. Brush with egg white and sprinkle with raw sugar, if desired.
Bake scones about 20 minutes or until lightly browned. Allow to cool on the baking sheet about 10 minutes.
These scones are best when they’re warm. You’ll want to memorize this recipe, ‘cause they’ll be in demand once your family and friends bite into them!