A classic recipe for tender scones filled with plump currants. Perfect for a traditional afternoon tea.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/3 Cup | Currants |
| 2 1/2 Cups | Flour |
| 3/4 Teaspoon | Salt |
| 1/2 Teaspoon | Baking Soda |
| 1/4 Teaspoon | Baking Powder |
| 6 Tablespoons | Butter, cold |
| 2/3 Cup (approx.) | Sour Milk or Buttermilk |
| For brushing | Milk |
Instructions
- Preheat oven to 425°F.
- Pour boiling water over the currants to cover them. Let them sit for a few minutes to soften, then drain well.
- In a large bowl, sift together the flour, salt, baking soda, and baking powder.
- Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the drained currants.
- Add just enough sour milk or buttermilk for the dough to come together into a soft ball.
- On a floured surface, pat the dough out to 3/4-inch thickness. Cut into 2-inch circles.
- Place on an ungreased baking sheet and brush the tops with milk.
- Bake for 10-20 minutes, or until golden brown on top.
Note
Serve immediately, wrapped in a cloth to keep them warm. They are best served with whipped cream, butter, and jam.
