Just the scent of these scones in the oven will make your guests swoon. Brooklyn bakers Agatha Kulaga and Erin Patinkin deftly showcase their sweet-salty signature with this recipe from the duo's new cookbook, Ovenly ($21, amazon.com), named after their famous shop. "You don't often find rosemary and currant flavors together," says Patinkin. "But everyone falls for these scones!"
Read on to replicate this mouthwatering recipe!
Makes: 8 scones
Total Time: 1 hour, 10 minutes
Active Time: 40 minutes
Make Ahead: Freeze uncooked dough, cut into triangles, in a plastic bag for up to one month before baking.
3 cups all-purpose flour
1/4 cup plus 1 tbsp granulated sugar
1 1/2 tbsp baking powder
3/4 tsp sea salt
1 stick very cold unsalted butter, cubed
1 cup dried currants
2 tbsp finely chopped rosemary
1 1/2 cups cold heavy cream, plus more for brushing sugar, for sprinkling (try the coarse turbinado variety for extra crunch)
1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment paper. In a large bowl, whisk flour with sugar, baking powder, and salt. Scatter butter over the dry ingredients and, using your fingers or a pastry blender, pinch or cut the butter into the flour until it is the size of small peas. Stir in currants and rosemary, then mix in heavy cream until a dry, shaggy dough forms.
3. Turn dough out onto a lightly floured work surface and knead gently until it just comes together. Pat dough out 3/4" thick, then fold it in half; repeat the patting out and folding 3 more times to form a layered dough.
4. Pat dough into an 8-9" disc that's 3/4" thick. Using a large, sharp knife, cut the round into 8 triangles. Arrange scones on the prepared baking sheet; refrigerate until chilled, about 20 minutes.
5. Brush scones with heavy cream and sprinkle with sugar. Bake in the center of the oven for 18-20 minutes, until golden brown. Serve warm.