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EQUIPMENT
2 half sheet pans lined with nonstick liners such as Silpat or parchment;
a baking stone OR baking sheet

Scones with Currants

unsalted butter

unbleached all-purpose flour

sugar (3.5oz-100g)

baking powder (9.6g)

baking soda (2.5g)

(1.7g)

heavy cream (liquid cups) (16.3oz-464g)

currants (4.5oz-131g)

**Chill the butter.** Cut the butter into 1-inch cubes. Refrigerate for at least 30 minutes, or freeze for 10 minutes.

**Mix the dough.** In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and with your fingertips, press the cubes into large flakes. (Or use an electric mixer, mixing until the butter is the size of small walnuts.) Stir in the cream just until the flour is moistened and the dough starts to come together in large clumps. Stir in the currants. Knead the dough in the bowl just until it holds together, and turn it out onto a lightly floured board.

**Preheat the oven.** Preheat the oven to 400°F 30 minutes before baking. Have an oven rack at the middle level and set a baking stone or baking sheet on it before preheating.

**Shape the dough.** Lightly flour the top of the dough (or use a floured pastry sleeve), and roll it out into a long rectangle 1 inch thick and about 8 inches by 12 inches; use a bench scraper to keep the edges even by smacking it up against the sides of the dough. Fold the dough in thirds, lightly flour the board again, and rotate the dough so that the close 3 more times, refri utes as necessary Roll out the dough the scraps, press them dosed side faces to the left. Roll it out again and repeat the turn mes, refrigerating the dough, covered with plas necessary only if it begins to soften and stick. d with plastic wrap, for about 15 min- the dough once more. Trim the edges so that it will rise evenly. (To use es them together and roll out, giving them 2 turns, then roll the dough h-thick square and cut it into 2 triangles the dough in halt lengthwise so you have 2 pieces, each about 4 inches hy 12 each piece of dough into triangles with about a 3-inch-wide base and about 1 inch apart on the prepared baking sheets. (The dough will rise and sideways.) If the dough is soft, cover it well with plastic wrap and for 15 minutes or refrigerate for 1 hour before baking, dis into a 1-inch-th inches. Cut each piec place them about 1 but not expand sideway

**Bake the scones.** Bake th plastic wrap and refriger shee be the scones. Bake the scones one sheet at a time: cover the second sheet with wrap and refrigerate while you bake the first one, then bake the second pan wly from the refrigerator. Place the pan on the hot baking stone or hot baking and bake the scones for 15 to 20 minutes or until the edges begin to brown and tops are golden brown and firm enough so that they barely give when pressed htly with a finger (an instant-read thermometer inserted into the center of a scone will read about 200°F). Check the scones after 10 minutes of baking, and if they are not browning evenly, rotate the baking sheet from front to back. Do not overbake, as they continue baking slightly on removal from the oven and are best when slightly moist and soft inside.

**Cool the scones.** Place two linen or cotton towels on two large racks and, using a pancake turner, lift the scones from the baking sheets and set them on top. Fold the towels over loosely and allow the scones to cool until warm or at room temperature. (Since linen or cotton "breathes,” the scones will have enough protection to keep from becoming dry and hard on the surface but will not become soggy.)