Description
I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.
Ingredients
- 1 ¾ cups all-purpose flour
- 4 teaspoons baking powder
- 5 tablespoons unsalted butter
- 5 tablespoons white sugar
- ⅔ cup whole milk
- ½ cup currants
- 1 egg yolk, beaten
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 8