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

Keyword 5 o clock tea, british scones, english pastries, french pastries, scones

Prep Time 10

Cook Time 11

Total Time 21

Servings -18 scones

Calories 196kcal

Author Tiffany Bendayan

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Recipe slightly adapted from Cooks Illustrated

Nutrition