Low Iodine Classic Cream Scones with Currants
Total time33 min
Prep time15 min
Cook time18 min
4.7(13)
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- ½ tsp fine salt
- 6 tbsp unsalted butter, cold, cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup dried currants
- ¾ cup heavy cream, plus 2 tbsp for brushing
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp heavy cream, for brushingChef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
- 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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