Ingredients Jump to Instructions ↓

  1. 2 tablespoons boiling water

  2. 1 tea bag

  3. 1/2 cup dried currants

  4. 1 cup all-purpose flour

  5. 2 tablespoons plus 1/2 teaspoon sugar

  6. 1 1/2 teaspoons baking powder

  7. 1/4 teaspoon salt

  8. 1/2 stick (1/4 cup) cold unsalted butter

  9. 6 tablespoons half-and-half plus additional for brushing dough

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400° F and butter a baking sheet.

  2. Pour boiling water into a small cup and steep tea bag 2 minutes. Remove and reserve tea bag and stir in currants. Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt. Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Squeeze liquid from tea bag into cup and discard bag. With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed. Stir in currant mixture.

  3. Turn dough out onto a lightly floured surface and form into a 5-inch round. Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half. Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters.

  4. Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool. Break scones along score marks and serve warm or at room temperature.


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