Quick Currant Scones

Quick Currant Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cream, fluid, heavy whipping
currants, zante, dried

Directions:
Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor.
Add butter and pulse until mixture resembles oatmeal.
Transfer to a bowl.
Stir cream into flour mixture until just combined.
Fold currants into dough.
Transfer dough to a sheet of plastic wrap; fold to completely cover dough.
Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper or a silicon mat.
Unwrap dough and cut into 8 wedges.
Arrange wedges on the prepared baking sheet.
Bake in the preheated oven until lightly browned, 12 to 15 minutes.