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This recipe makes enough for about twelve scones but if you want more to you can always double the ingredients. They take about thirty-five to forty minutes to prepare because the curants have to soak. Then they take about fifteen to eighteen minutes to bake. They will smell so good, you'll be drooling before you even taste one!

Let's Get Started!

The Ingredients To Gather Are:

1/2 cup dried currants
Juice and zest of 1/2 small lemon (about 2 tablespoons juice and 2 teaspoons zest)
1 cup chilled heavy cream
2 large egg yolks
2 cups unbleached cake flour
1 cup unbleached all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cultured, cut into 1/2-inch chunks, chilled
3 tablespoons unsalted butter, melted
1/4 cup Demerara sugar or turbinado sugar, optional

The Step By Step Directions To Follow:

Place the currants in a small glass or other nonreactive bowl, add the lemon juice and zest, and stir well. Let stand for 35 to 40 minutes. The currants will rehydrate and plump a little.
Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick vegetable oil spray or nonstick baking spray and set aside.
In a small mixing bowl, combine the cream and egg yolks and whisk to combine. Cover with plastic wrap and refrigerate until ready to use.
Sift the dry ingredients: Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of a heavy-duty stand mixer fitted with a paddle attachment or the bowl of a food processor fitted with a metal blade.
Scatter the butter chunks over the flour. If you are using a stand mixer, mix at medium-low speed for 30 seconds. If you are using a food processor, process in 8 (1-second) pulses. The mixture should resemble powdery sand in some spots and coarse sand in others. Do not overmix.
Add the egg mixture and mix at medium speed for 30 to 45 seconds, or process in 4 (1-second) pulses, just until the dough barely comes together. It should be lumpy, with raggedy edges — not smooth at all.
Heavily dust a work surface with all-purpose flour. Scoop the dough out onto it, scatter the currants and zest on top, and gently mix them in.
Divide the dough in half. Sprinkle a pinch of flour on top of one of the halves and shape into 6- to 7-inch round with a thickness of about 1/2 inch. Repeat with the other portion of dough. Use a pizza wheel or a large knife to cut each circle into 6 even wedges. Be sure to cut all the way through to the bottom so the wedges are separated. Using a pie server or a spatula, lift the wedges, one at a time, and arrange on the prepared baking sheet, about 1/2-inch to 3/4-inch apart.
Brush the tops of the scones with the melted butter. Sprinkle with sugar if using.
Bake until golden-brown on the tops and bottoms, 15 to 18 minutes.

Happy Baking!

These homemade buttery scones are so incredible, that you may never buy one from the bakery again! Have you tried these scones before?

Let Us Know How You Liked Them!

Article Source: The Kitchn