EASY Currant Scones ✨ INGREDIENTS 2 cups (280 g) all-purpose flour (or gluten-free flour blend) 1/4 cup (56 g) sugar 1 Tablespoon (12 g) baking powder 1/2 teaspoon (2 g) salt 1/2 cup (70 g) dried currants 1 1/4 cup (300 ml) heavy cream, plus extra for drizzling on top 2 teaspoons (8 g) vanilla extract Sugar in the raw For icing: ½ cup (60 g) powdered sugar 1 Tablespoon (15 g) milk Splash of vanilla extract INSTRUCTIONS Preheat oven to 415 degrees F (212 C). Line a baking sheet with parchment paper. In a large mixing bowl, mix together flour, sugar, baking powder and salt. Add currants and toss to coat. Add heavy cream and vanilla to dry ingredients. Stir gently until a dough forms. Turn dough out onto a lightly floured surface. Form dough into a circle about 8-9 inches (22-24 cm) in diameter. Cut into 8 wedges. Place wedges on lined baking sheet. Brush tops with heavy cream and sprinkle with raw sugar. Bake scones until light golden brown, about 16-18 minutes. Cool for 10 minute...