Oral Allergy Syndrome Friendly 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp baking powder
- 3 tbsp granulated sugar
- ½ tsp fine salt
- 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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