Baking My Way Through Baking Illustrated, Recipe #2: Cream Scones with Currants
I made these today using Baking Illustrated's Cream Scone recipe and threw in an egg (minus some butter, and minus some cream) to make the scones more cake-like, as per their instructions for 'Cakey Scones'.
They paired nicely with a cup of black coffee, and the crumb was perfect: delicate, flaky and moist, and not too buttery or dry.
Currants worked well in these guys, but I had originally wanted to make peach and cinnamon scones. However, I couldn't find dried peaches at the store and didn't want to visit another grocer, so that was that. Next time!
