Cream Scones with Currants

I made these for the first time this summer and love them! Since my hubby and I leave pretty early in the morning without time for us to sit down and even have a bowl of cereal, I make all kinds of breakfasts we can pack in our lunches. I believe you're supposed to eat scones with some butter, jam, or honey-we eat them plain. I think they are definitely worth making!

Cream Scones with Currants:

2 cups all-purpose flour, plus extra for the counter
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
5 Tablespoons unsalted butter, cut into 1/4-inch cubes and chilled
1/2 cup currants
1 cup heavy cream

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 6 pulses. Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses.

2. Add the currants and quickly pulse once to combine. Transfer the dough to a large bowl. Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.

3. Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5 to 10 seconds. Press the dough into a 9-inch cake pan. Unmold the dough and cut into wedges. Place the wedges on an ungreased baking sheet.

4. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature. (Note: do not over cook! The longest I cook mine is for 12 minutes.)

This recipe is from America's Test Kitchen Family Cookbook.