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Breakfasts, Desserts

The Peninsula's currant scones

The Peninsula's currant scones
Ken Hively / Los Angeles Times

A glint of late afternoon light streaks the arm of a chamomile-colored couch. The harp plays a gentle tune. A three-tiered silver tray holds dainty sandwiches, tiny pastries. A soft laugh, the sound of a silver teaspoon on delicate porcelain, ... Read more

Total time: 40 minutes | Serves 10 (makes 32 2-inch scones)
  • 2 cups flour
  • 2 1/4 cups cake flour
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tablespoon sugar
  • 8 tablespoons butter, chilled and cut into small pieces
  • 2 eggs, divided
  • 2/3 cup milk
  • 2/3 cup plus 1 tablespoon heavy cream, divided
  • 1 cup dried currants

Step 1In the bowl of an electric mixer, combine the flours, baking powder, salt and sugar. Add the butter and mix on low speed until the butter is crumbled into pea-sized bits.

Step 2Mix one of the eggs, the milk and two-thirds cup heavy cream in a bowl. Add the liquid ingredients all at once to the dry ingredients and mix just until the dough comes together. Add the currants and mix to incorporate.

Step 3On a lightly floured surface, work the dough with your hands until it is mostly smooth. Roll it out to about three-fourths-inch thickness and let rest for five minutes.

Step 4With a 2-inch biscuit cutter, cut out the scones and transfer them to two parchment-lined baking sheets. Lightly beat the remaining egg with a fork and add the remaining 1 tablespoon heavy cream to make an egg wash. Brush the tops of the scones with the egg wash.

Step 5Bake in a 375-degree oven until the scones are golden on top, about 16 to 18 minutes. Serve with Devonshire cream and your favorite jam.


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