Cinnamon Currant Scones are a wonderful breakfast, brunch or afternoon pastry and ideal dessert for an evening. The Devonshire Cream is the perfect accompaniment, though butter, jams, or other confiture pair well with this recipe, as does a good cup of tea.
- 3 large eggs, divided use
- 1/2 Cup buttermilk, chilled
- 3 Cups flour, all-purpose
- 1/3 Cup plus 1 Tablespoon sugar, granulated
- 2 teaspoons cinnamon, ground
- 1 3/4 teaspoons baking powder
- 1 teaspoon salt, Kosher
- 2 Tablespoons unsalted butter, cold, cut into small pieces
- 3/4 Cup dried currants
- 10 1/2 ounces whipping cream
- 1 3/4 ounces sugar
- 1 1/2 teaspoons vanilla
- 13 1/2 ounces low-fat sour cream
- Whisk together 2 eggs and buttermilk in small bowl. In large bowl, sift together flour, 1/3 cup sugar, cinnamon, baking powder and salt.
- With pastry cutter, blend butter into flour mixture until pieces are the size of small peas. Add buttermilk mixture and currants; stir until just combined.
- Knead dough on floured work surface until soft dough forms. Divide dough in half and roll into 8-inch round; transfer to greased 9-inch round cake pans. Use remaining egg for egg wash; brush each round generously. Sprinkle remaining 1 Tablespoon sugar over rounds.
- Bake in 375 degrees F oven 25 to 30 minutes. Cool and cut into wedges.
- Alternatively, once the scones are rolled out, cut them into rounds or other shapes and place in a greased baking pan, bake as above, and serve when cooled.
- While baking, make the Devonshire Cream.
- Whip cream until soft peaks form. Add sugar and vanilla and mix lightly.
- When mixture holds a soft peak, gently fold in sour cream.
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