Sunday morning brunch is a favourite thing of mine.
This recipe is an adaptation of the famous current scones sold at Sarabeth’s in New York City. They are simply the best scones you will ever taste.
Not too sweet, flaky and moist – these scones make a Sunday brunch special and fill the house with a warm and delicious scent.
2 large eggs, cold
3/4 c. whole milk
2 tsp. pure vanilla extract
3 c. all-purpose flour
1 tbsp. plus 1 tsp. baking powder
2 tbsp. superfine sugar
1/4 tsp. salt
1/8 tsp. freshly ground nutmeg
1-1/4 sticks (10 tbsp.) unsalted butter, cold and cut into cubes
1/2 c. dried black currents
1 large egg, beaten for the glaze
Preheat your oven to 425 degrees.
Line a large baking tray with parchment paper.
Whisk the eggs and the milk in a small bowl and set aside.
In a large bowl, sift the flour, baking powder, sugar, salt and nutmeg. Add the cubes of butter and using a pastry blender, cut the butter into the flour. If you don’t have a pastry blender, use two knives to crisscross cuts into the butter and flour. Blend until mixture resembles a coarse crumb.
Mix in the currents using a wooden spoon. Stir in the milk mixture into the dry ingredients just until all is incorporated but do not over mix.
Turn the dough onto a lightly floured work surface and knead for 4 minutes until dough no longer sticks to the counter. Dough should be a little sticky on the inside. Do not over knead.
Gently roll the dough into a 3/4-inch thick rough.
Using a biscuit cutter or the mouth of a 2 – 1/2 inch wide glass, cut out the scones and place on the parchment lined baking tray.
Brush top of scones with the beaten egg but do not put so much egg that it drips down the sides of the scones.
Place in the oven and bake on centre rack for 20 minutes until golden brown. As soon as you put the scones in the oven, lower the heat to 400 degrees.
Have a wonderful brunch!