Currant scones
A tea-time treat to enjoy any day of the week!
SERVES
4
TO
6
Ingredients
- 2 cups flour
- 2 tablespoons sugar
- 3 tablespoons baking powder
- 1/2 tablespoon salt
- 1/2 cup cold butter
- 1/3 cup currants
- 1 large egg
- 1/2 cup milk
Directions
- Preheat the oven to 425° F Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder and salt and mix well.
- With a pastry blender or two knives, cut in butter until the mixture resembles a coarse meal. Stir in currants. Make a well in the center; add milk and egg, and stir just until combined (do not overmix).
- Roll on your counter and pat into an eight-inch disk. With a floured biscuit cutter, cut out rounds. Reroll and cut scraps once.
- Transfer to a baking sheet, about one and a half inches apart. Brush rounds with an egg wash and bake for 12 minutes.
- Let cool on a wire rack. Serve warm or at room temperature. Enjoy!
