I love scones, and sometimes make a quick and easy recipe using oil. Today, I wanted to make proper currant scones, using butter. They are also quick to make…they just entail a little bit more work.
- 2 cups all purpose flour
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup butter
- 1/2 cup milk
- 3/4 cup dried currants/ raisins
Preheat oven to 425F. Combine the flour, baking powder, salt and sugar in a bowl, and cut in the flour with a pastry blender, or rub it in with your fingers. Â When it resembles cornmeal, add the currants and milk, and work the dough into a ball. Turn it out on a floured board and knead it for a minute or two, before pressing it flat, to a thickness of about 1/2 inch. Use a cookie cutter or a glass to cut out rounds, and place on an ungreased cookie sheet. Bake for 12-15 minutes, until the tops are light golden colour. Serve with strawberry jam and clotted cream if you can get your hands on it.
Variations: you can add a tablespoon of grated orange peel to the dough. You can substitute blueberries or cranberries for the currants.
Do you enjoy scones as a breakfast food, or as a treat with tea or coffee? I’d love to know what you think.
