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Cinnamon, Pecan Currant Scones
Ingredients
2
cups
all-purpose flour
6
tablespoons
granulated sugar
1
tablespoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
1 ¼
teaspoons
ground cinnamon
6
tablespoons
unsalted cold butter
cut into ½ inch cubes
2/3
cup
pecans
coarsely chopped
½
cup
dried currants
¾
cup
plus 1 tablespoon heavy cream
2
large egg yolks
2
tablespoons
heavy cream for brushing
Granulated sugar for sprinkling
Instructions
Preheat oven to 400° F. Line 2 sheet pans with parchment paper and set aside.
In a large mixing bowl, using a pastry blender, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
Cut the cold butter into the dry ingredients until the mixture resembles oatmeal.
Using a spoon, mix in pecans and currants until well blended.
Gently blend in the heavy cream and yolks and mix until a sticky dough forms.
On a lightly floured work surface, using a dough cutter, cut the dough in half. Pat and shape each half into a three-quarter inch thick circle.
Using the dough cutter or a knife, cut each circle into 8 equal wedges. Place the wedges on the 2 covered sheet pans spacing them about 1 inch apart.
Using a pastry brush, brush the 2 tablespoons heavy cream over each scone, and sprinkle each generously with sugar.
Bake scones for 16-18 minutes or until golden brown, rotating the pans halfway through baking.
Serve warm or at room temperature.
Notes
Makes 16 scones