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Classic currant scones from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • buttermilk
  • crème fraîche
  • dried currants
  • all-purpose flour
  • butter
  • sanding sugar
  • egg yolks

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Notes about this recipe

  • anya_sf on October 14, 2018

    These scones are baked as a scored loaf, rather than individual scones, so they take longer. I made the dough the night before, froze it, and baked from frozen. Even so, the scones only took 45 minutes to bake, so check early. They were lightly sweet, tender, and fluffier than some scones (probably from the egg). Delicious. Would try with other fruits.

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