Low Sodium Classic Cream Scones with Currants

Total time33 min

Prep time15 min

Cook time18 min

Low Sodium Classic Cream Scones with Currants

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Ingredients

8 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp baking powder
3 tbsp granulated sugar
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp unsalted butter, cold, cut into ½-inch cubes
½ cup dried currants
¾ cup heavy cream, plus 2 tbsp for brushing
2 tbsp heavy cream, for brushing
1 tsp vanilla extract
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl until evenly combined.

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