I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.
Original recipe makes 8 servings
Ingredients
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons white sugar
2/3 cup whole milk
1/2 cup currants
1 egg yolk, beaten
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PREP
20 mins
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COOK
15 mins
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READY IN
45 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
- Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
- On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
- Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
Nutrition
Calories: 239 kcal
Carbohydrates: 36.8 g
Cholesterol: 47 mg
Fat: 8.7 g
Fiber: 1.4 g
Protein: 4.3 g
Sodium: 191 mg