Currant Scones

Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.

1¾ cups all-purpose flour, unbleached
¼ cup wheat germ
3 Tbsp. raw sugar
1 Tbsp. baking powder
½ tsp. coarse sea salt
⅓ cup dried currants
1¼ cups heavy cream
2 Tbsp. butter, melted

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Whisk together flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in currants. Add cream and stir just until combined.

Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Pat into an 8” circle about ½” thick. Cut into 8 wedges.

Arrange wedges on a baking sheet lined with parchment paper. Brush tops with melted butter.

Bake until golden brown, about 20 minutes. Transfer scones to a wire rack and let cool slightly. Serve warm or at room temperature with softened butter.

Makes 8 servings.