Warren Brown would love you to put down that box of ready-made mix and stick that can of premade icing back on the shelf. He's got a better plan, and it starts with fresh, all-natural ingredients like juicy peaches, sliced almonds and bittersweet chocolat
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COOK TIME

15 Minutes

PREPARATION TIME

6 Minutes

INGREDIENTS

• 7 ounce (about 1½ cups) all-purpose flour, sifted
• 2 tablespoon cornmeal
• 2 tablespoon (¼ cup) sugar
• 2 cup turbinado sugar
• ¾ cup baking powder
• ¼ cup sea salt
• ¼ teaspoon cinnamon
• 1 item Pinch of ground allspice
• ½ cup almonds, chopped
• ¼ cup almonds, chopped
• ¼ cup dried currants
• 3 ounce (¾ stick) unsalted butter
• ½ teaspoon vanilla extract
• 5 tablespoon heavy cream
• 1 item egg
• 1 item Dash of vanilla extract
• 1 item Turbinado sugar for drizzling to taste
• 1 item Sea salt for drizzling to taste

PREPARATION

Preheat the oven to 375°F and place the rack on the middle shelf. Mix the first 10 (all dry) ingredients together in a bowl with a whisk for about 10 seconds. Cut the butter into small pieces, then rub them into the dry ingredients with your fingers. Work the butter into the dry ingredients mixture until it clumps when pinched. Add vanilla extract to the cream and slowly add the two to the dry ingredients while turning with a fork. Once this dough begins to stick to itself in large clumps, remove the dough from the bowl and place on a lightly floured surfaced. Shape into two 4-inch squares about 1 inch high. Cut each square on the diagonal twice to make 8 small triangles. Mix the egg and a dash of vanilla extract together in a bowl to create an egg wash. Gently swirl the bottom of the scones in the egg wash and place bottom side up on a parchment-lined baking sheet. Sprinkle turbinado sugar and sea salt to taste on top, and bake for 12 to 15 minutes or until the scones are lightly browned on the sides and golden across the top.

YIELD

8 Serving/s

Nutritional Information

Per serving (1 scone): 300 calories.