Currant Scones From La Provence In Beverly Hills

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 14
• 5 3/4 cups bread flour (1 pound, 10 ounces)
• 1 cup sugar (6.4 ounces)
• 1 3/4 teaspoons baking soda
• 1 3/4 tablespoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, cold (1 1/2 sticks)
• 3 eggs, divided
• 1 1/4 teaspoons vanilla extract
• 3/4 cup buttermilk
• 3/4 lb black currants, dried (about 2 1/2 cups)
• 2 tablespoons milk

Recipe

• 1 heat the oven to 350 degrees. in a large bowl, sift together the flour, sugar, baking soda, baking powder and salt.
• 2 cut in the butter until the mixture is crumbly.
• 3 in a medium bowl, whisk together 2 of the eggs, the vanilla and buttermilk. pour the buttermilk mixture over the dry ingredients, and stir together to evenly distribute. (the dough will be crumbly.) stir in the currants.
• 4 pour the mixture onto a lightly floured cutting board, and gently knead to form a cohesive mass. be careful not to overmix, or the dough will be tough.
• 5 scoop the scones using a large (4-ounce) scoop onto a parchment-lined baking sheet, or divide the dough into 14 portions (each portion will be about one-half cup), leaving 3 inches between each.
• 6 in a small bowl, whisk together the remaining egg with the milk to form an egg wash. brush the egg wash over each of the scones.
• 7 bake the scones until puffed, lightly browned and a toothpick inserted comes out clean, about 30 minutes, rotating halfway through baking for even coloring. remove to a rack and cool slightly before serving.