Earl Grey and Currant Scones with Vanilla Bean Glaze
Makes 8
  • Scones:
  • 2 cups (250 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar, divided
  • 1 tablespoon (15 grams) baking powder
  • 1 tablespoon (4 grams) Earl Grey loose-leaf tea
  • 2 teaspoons (6 grams) kosher salt
  • 5 tablespoons (70 grams) cold unsalted butter, cubed
  • 1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, divided
  • ¾ cup (96 grams) dried currants
  • 1 large egg (50 grams)
  • Vanilla Syrup (recipe follows)
  • Vanilla Bean Glaze (recipe follows)
  1. Preheat oven to 425°F (220°C). Butter and flour an 8-inch round cake pan. Line a baking sheet with parchment paper.
  2. In the work bowl of a food processor, place flour, ¼ cup (50 grams) granulated sugar, baking powder, tea, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  3. Transfer dough to a large bowl, and fold in 1 cup (240 grams) cream and currants until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
  4. In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cream. Brush top of scones with egg wash.
  5. Bake until golden brown, 12 to 15 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/earl-grey-currant-scones-vanilla-bean-glaze/