This is a very good recipe and it was shared by Greengem at the food forum that I frequent. Thanks Annie for sharing with us such a wonderful recipe.
Cream scones (recipe courtesy of America's Test Kitchen and technique from Fine Cooking)
2 cups (10 oz) unbleached all-purpose flour (plain flour)
1 Tbsp baking powder
3 Tbsp sugar (more for sprinkling)
1/2 tsp salt
5 Tbsp (abt 70gm) cold, unsalted butter
1/2 cup currants
1 cup heavy cream (more for brushing)
Preheat oven to 425F (220C).
Place flour, baking powder, sugar and salt in a bowl and mix.
Cut in butter until it resembles coarse meal. You can freeze mixture at this point until you want to use. Add currants. Mix.
Stir in heavy cream until it comes together in a shaggy ball. You may not need the whole cup of cream. You will find lots of loose, sandy pieces still. But if you think it's too loose and sandy, you can add a little bit more cream to bind it a bit more--shouldn't affect the outcome if a bit more is added.
Place batter on a floured surface and roughly work it into a ball.
Press down into a rectangular shape. Fold like you're folding a business envelope (thirds, first right fold to center, then left fold to center). Notice that it is still quite shaggy and loose. That's ok.
Press down again (you will have rectangular shape in a vertical position now)
Fold like business envelope again. Even here, it is still a little sandy and loose--still ok...the less you work it, the flakier it will be.
Press down into a circle. Cut into 8 large or 16 small triangles.
You can also use cutter to cut into individual shape.
Separate individual scones and place on baking tray that is covered with parchment paper. Brush with cream on top and sprinkle with sugar.
Bake for 12-15 mins until golden brown on top.