During the week I never have time for a long and relaxed breakfast. I always rush out of bed, make myself a hot cup of espresso, some oats and then I’m off the door. But on weekends, well on weekends I like to treat myself with something special.
Last Saturday I woke up and decided I wanted some warm and freshly baked British scones! So I made these babies. Making scones is easy, quick and they are delicious!
Here is the recipe!
Ingredients (makes 6):
- 1- 1/2 cups all-purpose flour
- 3 tbsp of sugar
- 1 tablespoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cut into 1/2-inch pieces
- 1/3 cup dried currants
- 1/12 cup whole milk
- 1 large egg
Pre-heat oven to 260 C (500 F) and adjust rack to upper-middle position. In your food processor pulse flour, sugar, baking powder, and salt until combined, about 5 pulses. Add butter
and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.
Transfer mixture to large bowl and stir in currants.
Whisk milk and egg together
Set aside 1 tablespoon of milk mixture and add remaining to flour.
Using rubber spatula, fold together until almost no dry bits of flour remain.
Transfer dough to well-floured counter and gather into ball. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. Press gently to form disk, about 1 cm thick
NOTE: the secret for fluffy, light scones is to NOT overmix the batter. You want it to knead it just so that the dough come together.
Using floured 5-6 cm round cutter, stamp out 4 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 2 rounds. Discard remaining dough.
Brush tops of scones with reserved milk mixture.
Reduce oven temperature to 200 C (425 F) and bake scones until risen and golden brown, 10 to 12 minutes. Transfer scones to wire rack and let cool for at least 10 minutes.
Serve scones warm or at room temperature with some jam and butter if you wish!