Yields: 8 large scones
Preparation time: about 30 minutes active time
Sonoran Blend flour | 9 ounces (2 cups) |
Granulated sugar | 1/3 Cup |
baking powder | 1 Tablespoon |
salt | 1/2 teaspoon |
dried currants (I’ve also used dried cranberries) | 2 3/4 ounces (1/2 cup) |
cold, unsalted butter, cut into cubes | 3 ounces (6 Tablespoons) |
heavy cream (I used plant-based creamer) | 3/4 Cup |
egg yolks, lightly beaten | 2 large eggs |
Egg-milk glaze (Mix together) | 1 large egg lightly beaten | 1 Tablespoon Milk |
Granulated sugar (I use 1 Tablespoon of raw turbinado sugar) | 1 to 1 1/2 teaspoons |