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Classic English Scones - this british dessert is made with currants in a delicate pastry that's perfect for tea time. Top them with clotted cream and jam. More on www.livingsweetmoments.com

Classic English Scones

Classic English Scones - this british dessert is made with currants in a delicate pastry that's perfect for tea time. Top them with clotted cream and jam.
Course Brunch, Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 16 -18 scones
Author Tiffany Bendayan

Ingredients

  • 8 tablespoons unsalted butter softened
  • 3 cups of all-purpose flour
  • 1 cup of milk
  • 2 tablespoons baking powder
  • 1 cup dried currants you may use raisins
  • 1 teaspoon of Lemon zest finely chopped
  • 2 large eggs
  • 1/3 cup + 1 Tablespoons granulated sugar
  • Pinch of salt

Instructions

  1. Preheat oven to 425 Degrees Fahrenheit
  2. In a food processor add the flour, baking powder, salt, zest and sugar. Pulse a few times until combined
  3. Cut the butter into pieces
  4. Add the butter into the food process and pulse until the butter is fully incorporated in the mixture
  5. Transfer this mixture into a bigger bowl and sprinkle in the currants. Mix with a spoon
  6. In a glass, combine the eggs and milk. Whisk with a fork until combined
  7. Reserve 2 tablespoons of this milk mixture into a smaller bowl (this will be used to top the scones)
  8. Pour in the liquid mixture into the flour one. Mix with a spoon or spatula until fully incorporated
  9. Line a sheet pan with parchment paper
  10. Place dough on a floured surface and with your hands press the mixture down until it's about 1 inch thick
  11. With a round cutter or a round glass cut out the scones and place them separate in the sheet pan
  12. Roll up the remaining dough and repeat the process until all the dough is gone
  13. Brush the tops of the scones with the reserved milk mixture
  14. Bake in the oven for 10-11 minutes or until a bit brown on top

  15. Remove from oven and let them cool before serving

  16. Enjoy!

Recipe Notes

Recipe slightly adapted from Cooks Illustrated