Sugarbug

I make this in a food processor. I have the old-school standard Cuisinart. I don’t even know how many cups it holds. If you have one of those large capacity ones, you can make the whole recipe. I make a 1/2 batch in mine, which makes a dozen 3-4″ triangular scones. (below is the FULL recipe, which makes 24 scones; if making a 1/2 batch, divide all measurements in half) (duh)

• 1 Cup unsalted butter- cold
• 4 Cups unbleached all-purpose flour- dip and sweep method
• 1/2 Cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 Cups heavy cream
• 1 Cup currants (or raisins)

Cut the butter up into cubes and put into the freezer. The colder the butter is, the better. In the bowl of your processor put all the dry ingredients, except for the currants. Pulse a few times to get it all well mixed. Add your butter and pulse until the largest butter pieces are about the size of peas. *it is better to err on the side of larger pieces than smaller. If you over-process here, your scones will end up dense and tough instead of flaky.*

Next, add the cream, pulsing a few times as it goes in, to evenly moisten the flour mixture. Now, dump in the currants and pulse until the dough forms a rough ball. Again, you don’t want to over-process here. Dump the dough onto a floured surface, and press it into a rectangle roughly 1″-2″ thick. Now, this is the part that makes the scones so flaky….take your rolling pin and roll the dough into a larger rectangle @ 1/2″ thick. Fold the rectangle in thirds like you are folding a letter. Turn it so that the fold is now facing you and roll it out again, and fold again. Use a bench scraper (or the side of a knife) to keep the rectangle edges even. I repeat this process about 3 times. After the last fold, roll out to a rectangle approx. 9 X 12″. Cut in 3rds lengthwise so you have 3 pieces 3″ X 12″. Cut each of those pieces into 8 triangles (cut into 1/4’s, and cut each 1/4 across the diagonal to make the triangles)

Set your oven to 400 degrees. Place the triangles on a baking sheet lined with parchment or a silicone baking mat. I then put them in the freezer to chill while the oven is pre-heating. When the oven is ready, take the scones out of the freezer, brush them with some cream (I always reserve some at the beginning) and sprinke with some sugar. Bake until the edges are golden brown (about 15-20 min.)

Now, this is the first time I’ve ever tried explaining explaining a recipe, and I’m not sure if I did the best job, so if anything is unclear or you have any questions, feel free to comment or e-mail! If anyone tries them, let me know how they turn out!