Makes approximately 10 to 12 scones
- 2 cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons unsalted butter, cold
- ¾ cup milk
- 1 egg
- ½ cup currants
- 1 egg yolk
- 2 tablespoons cold water
- Preheat oven to 350F
- Sift the dry ingrédients together.
- Using a pastry blender or 2 knives, cut the butter into the dry ingrédients until the mixture is crumbly.
- Beat the milk and eggs together ; pour into the dry ingrédients and stir until well blended.
- Add the currants, stirring until well combined.
- Prepare a flat surface by flouring it well (the dough will be slightly wet and will absorb the flour quickly).
- Place the dough on the flat surface ; knead briefly (once or twice) and pat the dough until it is ¾ inch thick ; cut out the scones with a 2½-inch biscuit cutter and place on a greased baking sheet.
- Beat the egg yolk with the cold water ; using a pastry brush, glaze each scone with this mixture.
- Bake for 25 to 30 minutes or until golden brown.
- Serve hot or cold, with jam and clotted cream, if desired.
The cream used in England is not available here, although there are a number of substitutes and facsimiles available.
We used the following :
- 1 cup heavy cream, at room temperature
- One-third cup sour cream, at room temperature
- 1 tablespoon confectioner's sugar
- One hour before serving, pour the heavy cream into a bowl and whip until soft peaks form.
- Whisk in the sour cream and sugar, continuing to beat until the mixture is very thick.
- Place in the refrigerator and chill until it is time to serve.
- If you want make this ahead of time, it should last 4 to 6 hours in the refrigerator.
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