Blackcurrant & Rosemary Scones

Blackcurrant & Rosemary Scones ingredients

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, cold and cubed
• 1 cup fresh blackcurrants (or frozen, not thawed)
• 1 tbsp fresh rosemary, finely chopped
• 1 cup heavy cream, cold
• 1 whole large egg, for egg wash
• 1 tsp sugar, for sprinkling

How to make Blackcurrant & Rosemary Scones

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until well combined.
3. Add 3/4 cup of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some larger, pea-sized pieces of butter.
4. Gently fold in 1 cup of fresh or frozen blackcurrants and 1 tablespoon of finely chopped fresh rosemary until evenly distributed.
5. Pour 1 cup of cold heavy cream into the flour mixture. Mix with a fork or spatula until just combined and a shaggy dough forms. Be careful not to overmix, as this will develop gluten and make the scones tough.
6. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, just enough to bring it together, then pat it into a 9-inch round, about 1 1/4 inches thick.
7. Using a 2.5-inch round cutter, cut out scones, re-patting scraps only once or twice to form additional scones. Alternatively, cut the round into 12 wedges using a sharp knife.
8. Place the scones on the prepared baking sheet, leaving about 1 inch between them. In a small bowl, whisk 1 large egg with a tablespoon of water to create an egg wash. Brush the tops of the scones lightly with the egg wash and sprinkle with 1 teaspoon of sugar.
9. Bake for 15-18 minutes, or until the scones are golden brown on top and a wooden skewer inserted into the center comes out clean. The internal temperature should be around 200-210°F (93-99°C).
10. Transfer the baked scones to a wire rack to cool slightly. Serve warm, preferably with clotted cream or additional fresh fruit.

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