These scones are so simple and easy to make. (Making them a perfect addition to your weekend brunch...they take about an hour from start to finish)
- 1 cup heavy cream
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cardamom
- 1/2 cup sugar
- 7 tbsp unsalted butter, chilled
- 1/2 cup currants
Preheat oven to 425 degrees.
Combine flour, baking powder, salt, cardamom & sugar in a large mixing bowl and whisk to combine. Add currants and whisk to combine.
Cut chilled butter into 1/2 inch cubes and add to the flour mixture. Using your hands or a pastry cutter mix until the butter is broken down into pea size pieces. (I prefer to use my hands for this part, it makes me feel like I have more control.) Add the heavy cream an lightly mix with a fork until just combined. Be sure not to over mix.
Knead the dough two to three times while still keeping it in the bowl. Transfer the dough to a lightly floured surface and roll out until it measures about a 9 to 10 inch circle, and about 1 1/2 inches high. (you can play with this part a little depending on what your preference is.) Cut the scones into 6 pieces and place on a parchment lined baking sheet. Bake for about 12 minutes, or until the scones are golden brown. Serve warm or at room temperature.