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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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After much trial and error over the years, I finally came up with a scone recipe that meets my expectations. Having three independent British friends declare them lovely means I finally got it right! Read more Ingredients:
2 cups all-purpose flour |
1/4 cup granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/3 cup currants (optional) |
1/4 cup (4 tablespoons) cold unsalted butter |
1 egg |
2/3 cup milk |
additional milk for brushing |
additional granulated sugar for sprinkling |
Directions:
1. Heat oven to 425 degrees.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda, and currants (if using). Cut in COLD unsalted butter until mixture resembles coarse crumbs.
3. In a small bowl, whisk together egg and milk. Add egg/milk mixture to flour mixture all at once and fold in with a rubber spatula just until flour is moistened.
4. Turn onto lightly floured surface and gently knead 6-8 times or so. Using your hands, pat dough into a circle about 1/2 an inch thick. Cut into rounds (which my British friends assure me is more traditional than wedges) with a 2-inch round biscuit cutter, gently re-working scraps as necessary. Use your hands to wipe off any excess flour from the bottoms of the scones. Place scones on greased or parchment paper lined baking sheet. Brush tops lightly with additional milk and lightly sprinkle with additional granulated sugar. Bake 10-12 minutes or until golden brown. Let scones rest 5 minutes. Serve warm or cold with clotted cream, lemon curd, and/or your favorite jam.
5. Note: Omitting the currants and adding the grated rind of one lemon gives these a wonderfully subtle lemon flavor. Recipe makes about 12 scones.
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