Currant Scones

Name: Currant Scones
Yield: makes 12 to 16
Ingredients: 4 cups all-purpose flour, plus more for the work surface; 2 tablespoons granulated sugar; 2 tablespoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons salt; 1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus more for serving; 1 1/4 cups buttermilk; 1 cup currants; 1 large egg, lightly beaten; 1/4 cup sanding sugar; Preserves, for serving

January 26, 2012

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

Recipe notes

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