Name: Toaster-Oven Make-Ahead Currant Cream Scones
Total time: 1 h 20 min
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 3 tablespoons sugar; 1 tablespoon baking powder; ½ teaspoon table salt; 5 tablespoons unsalted butter , cut into ¼-inch pieces and chilled; ½ cup dried currants; 1 cup heavy cream

Why This Recipe Works

Traditional scones are essentially fluffy biscuits and are perfect for baking in your toaster and making just the perfect quantity for eating fresh. We developed this recipe to allow you to bake up however many you want to enjoy immediately and freeze the rest for a later date. For a light, tender texture, all-purpose flour gave us feathery scones, a modest amount of sugar kept the sweetness level in check, and heavy cream contributed a rich, not-too-dry character. A food processor made quick work of incorporating the butter into the flour; we stirred in the cream by hand and then lightly kneaded the dough before cutting it into wedges. The end product was foolproof, simple scones ready to brighten any morning.

Before You Begin

Resist the urge to eat the scones hot out of the oven; letting them cool for at least 10 minutes allows them to firm up and improves their texture. The number of scones you can bake at one time will depend on the size of your baking sheet.

Instructions

Adjust toaster oven rack to middle position and heat oven to 375 degrees. Line large and small rimmed baking sheets with parchment paper.

Process flour, sugar, baking powder, and salt in food processor until combined, about 6 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal with some slightly larger butter lumps, about 12 pulses. Transfer mixture to large bowl and stir in currants. Stir in cream with rubber spatula until dough begins to form, about 30 seconds.

Turn dough and any floury bits onto lightly floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds. Shape dough into 8-inch round, about ¾ inch thick. Cut dough into 8 wedges.

Space desired number of scones at least 1 inch apart on prepared small sheet; space remaining scones evenly on prepared large sheet. Bake small sheet of scones until scone tops are light golden brown, 18 to 23 minutes. Transfer scones to wire rack and let cool for at least 10 minutes before serving

Freeze remaining large sheet of scones until firm, about 1 hour. Transfer scones to 1-gallon zipper-lock bag and freeze for up to 1 month. To bake frozen scones, increase baking time to 20 to 25 minutes; do not thaw.