Tart currants and nutty hazelenut are the perfect balance in this delicious scone.
2 Cups all-purpose flour
1/3 Cup brown sugar
1 Tablespoon baking powder
1/8 Teaspoon salt
1/2 Cup unsalted butter, chilled, coarsely chopped
1/2 Cup chopped hazelnuts, unsalted
1/2 Cup dried black currants
1 egg yolk
2/3 Cup plus 2 tablespoons cream
Preheat oven to 425° F (220° C). Line a baking sheet with wax paper and lightly spray paper with non-stick cooking spray.
Combine flour, sugar, baking powder, salt, and butter in a food processor and combine until mixture resembles coarse crumbs. Pour into a large bowl and fold in hazelnuts and currants evenly throughout mixture.
Whisk together eggs, and 2/3 cup cream until blended. Stir egg mixture into flour mixture until dough just begins to hold together.
With clean hands, form 1/4 cup dough into rough balls and place 3 inches apart on prepared baking sheet. Lightly brush surface of scones with remaining 2 tablespoons of cream. Bake for fifteen minutes or until puffed and golden brown. Remove from oven and cool on wire rack.
How to Serve
Arrange warm or room temperature scones in a cloth napkin-lined basket and serve with Cafe Creme Fraiche.
Makes about 8 scones