Currant Scones from La Provence in Beverly Hills

Ingredients

• 5 3/4 cups bread flour (1 pound, 10 ounces)
• 1 cup sugar (6.4 ounces)
• 1 3/4 teaspoons baking soda
• 1 3/4 tablespoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, cold (1 1/2 sticks)
• 3 eggs, divided
• 1 1/4 teaspoons vanilla extract
• 3/4 cup buttermilk
• 3/4 lb black currants, dried (about 2 1/2 cups)
• 2 tablespoons milk

Directions

1. 1

   Heat the oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking soda, baking powder and salt.

2. 2

   Cut in the butter until the mixture is crumbly.

3. 3

   In a medium bowl, whisk together 2 of the eggs, the vanilla and buttermilk. Pour the buttermilk mixture over the dry ingredients, and stir together to evenly distribute. (The dough will be crumbly.) Stir in the currants.

4. 4

   Pour the mixture onto a lightly floured cutting board, and gently knead to form a cohesive mass. Be careful not to overmix, or the dough will be tough.

5. 5

   Scoop the scones using a large (4-ounce) scoop onto a parchment-lined baking sheet, or divide the dough into 14 portions (each portion will be about one-half cup), leaving 3 inches between each.

6. 6

   In a small bowl, whisk together the remaining egg with the milk to form an egg wash. Brush the egg wash over each of the scones.

7. 7

   Bake the scones until puffed, lightly browned and a toothpick inserted comes out clean, about 30 minutes, rotating halfway through baking for even coloring. Remove to a rack and cool slightly before serving.