Cinnamon, Pecan Currant Scones
- 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
- 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.
Makes 16 scones