Crème’s Black Currant Cream Scones

Ingredients

4 cups (1,000 mL) all-purpose flour

2 ½ tbsp (37 mL) baking powder

¼ cup + 1 tbsp (75 mL) granulated sugar

6 tbsp (90 mL) cold butter

½-2/3 cup (125-160 mL) dried currants (about 2 handfuls)

1 ⅛ cups (275mL) heavy cream

To accompany scones for serving

Mascarpone cheese

Fruit compote

Preheat oven to 425F/218C, no convection fan.
In a large bowl, mix flour and baking powder. Add sugar, then rub in cold butter until the mixture resembles coarse crumbs.
Add the dried currants. Gently mix in the heavy cream just until a dough forms. Don’t overwork it. Rest for 10-15 minutes to hydrate if the dough seems dry.
Roll out the dough to about 1 inch thick on a floured surface. Cut into rounds using a 2½-inch cutter. Place on a parchment-lined baking sheet.
Brush tops with egg wash.
Bake for 15 minutes or until golden brown and baked through. Cool completely.
Once cooled, slice in half horizontally and fill with a generous layer of fruit compote mixed with mascarpone. Gently press the tops back on and serve. Makes 15 scones.