Currant Scones with Cranberry Butter
(Makes 16 to 20 scones)
2-2/3 cup all-purpose flour
6 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, cut into cubes
1 cup dried currants
1/2 cup buttermilk
6 tablespoons heavy cream
1 egg beaten with 2 tablespoons heavy cream
6 tablespoons butter, room temperature
1/3 cup fresh cranberries
1/4 cup confectioners' sugar
Preheat the oven to 325 degrees F.
Line 2 baking sheets with parchment paper.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter cubes and pulse until the butter is the size of small peas. Add the currants. With the machine running, add the buttermilk and cream; process until the mixture gathers together. Remove the dough from the machine and transfer to a lightly floured surface.
Flatten the dough to a thickness of 3/4-inch. Use a biscuit cutter to cut the dough into 2-1/2 inch rounds. Transfer the rounds to the prepared baking sheets. spacing them about 2-inches apart. Gather up the remaining dough and continue cutting out rounds. Brush the tops of the dough rounds with some of the egg wash. Bake for 25 minutes, or until the scones are lightly golden brown.
To make the Cranberry Butter:
Combine all the butter ingredients in the bowl of a food processor.
Process until the mixture comes together and is very smooth. This process takes several minutes. You have to scrape down the sides of the bowl several times. The mixture will look wet and curdled at first but after a few minutes it will come together into a smooth pink-colored butter. Have patience!
These eggless currant scones are full of flavor and easy to make in a food processor.
You can serve them simply with butter or cream cheese but the cranberry butter makes them extra special, especially for the holiday season. When making any scones, always start with cold ingredients ... in this case, cold butter, buttermilk and heavy cream.
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