Yield: 16 scones
Large eggs, divided use – 3
Buttermilk, chilled – 1/2 cup
Flour – 3 cups
Sugar – 1/3 cup plus 1 Tbsp.
Cinnamon – 2 tsp.
Baking powder – 1 3/4 tsp.
Salt – 1 tsp.
Unsalted butter, cold, cut into small pieces – 2 bsp.
Dried currants – 3/4 cup
- Whisk together 2 eggs and buttermilk in small bowl. In large bowl, sift together flour, 1/3 cup sugar, cinnamon, baking powder and salt.
- With pastry cutter, blend butter into flour mixture until pieces are the size of small peas. Add buttermilk mixture and currants; stir until just combined.
- Knead dough on floured work surface until soft dough forms. Divide dough in half and roll into 8-in. round; transfer to greased 9-in. round cake pans. Use remaining egg for egg wash; brush each round generously. Sprinkle remaining 1 Tbsp. sugar over rounds.
- Bake in 375F oven 25 to 30 minutes. Cool and cut into wedges.