British Style Currant Scones

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

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and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.

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Transfer mixture to large bowl and stir in currants.

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Whisk milk and egg together

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Set aside 1 tablespoon of milk mixture and add remaining to flour.

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Using rubber spatula, fold together until almost no dry bits of flour remain.

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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.

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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.

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Brush tops of scones with reserved milk mixture.

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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.

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Serve scones warm or at room temperature with some jam and butter if you wish!

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– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.