These scones are a delightful twist on a classic recipe, featuring a rich and creamy texture with a hint of sweetness from currants.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the cake flour, baking powder, sugar, and salt.
Sifting the dry ingredients together ensures even distribution and a lighter texture.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Work quickly to keep the butter cold, which helps create a flaky texture.
Stir in the currants to evenly distribute them throughout the mixture.
Coating the currants with flour prevents them from sinking to the bottom during baking.
In a small bowl, whisk together the heavy cream and egg yolk.
Ensure the cream and egg yolk are well combined for a consistent dough.
Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms.
Avoid overmixing to keep the scones tender.
Turn the dough onto a lightly floured surface and knead gently for about 10 seconds.
Light kneading helps bring the dough together without overworking it.
Pat or roll the dough into a circle about 1/2 to 3/4 inch thick and cut into 8 wedges.
Cutting the dough into wedges ensures even baking.
Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
Keep an eye on the scones towards the end of baking to prevent overbrowning.
Allow the scones to cool slightly before serving. Enjoy them warm with your favorite toppings.
Serving the scones warm enhances their flavor and texture.
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