Brooklyn bakers Agatha Kulaga and Erin Patinkin deftly showcase their sweet-salty signature with this recipe from the duo's 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!" Get the recipe here. 

Marcus Nilsson
InStyle Staff
Jan 01, 2015 @ 8:13 am

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!

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Makes: 8 sconesTotal Time: 1 hour, 10 minutesActive Time: 40 minutesMake Ahead: Freeze uncooked dough, cut into triangles, in a plastic bag for up to one month before baking.

Ingredients

3 cups all-purpose flour1/4 cup plus 1 tbsp granulated sugar1 1/2 tbsp baking powder3/4 tsp sea salt1 stick very cold unsalted butter, cubed1 cup dried currants2 tbsp finely chopped rosemary1 1/2 cups cold heavy cream, plus more for brushing sugar, for sprinkling (try the coarse turbinado variety for extra crunch)

Directions

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.

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