Currant scones

Currant scones

By
From
Treats
Makes
20
Photographer
Danielle Wood

Scones are one of the first things that I ever learned to bake. They are really simple to make and freshly baked scones are just as delicious buttered for breakfast as they are for enjoying at tea time. Tuck them into a vintage tin and pair them with your favourite jam to make a decorative foodie gift.

Ingredients

Quantity Ingredient
200g plain flour, plus extra for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon salt
50g unsalted butter, cubed and chilled
25g caster sugar
50g currants
125ml milk, plus extra for glazing

Method

  1. Preheat the oven to 200°C, and line a baking tray with baking paper.
  2. Place the flour, baking powder, salt and butter in a bowl and rub together until the mixture looks like breadcrumbs. Add the sugar and currants, then mix to combine. Add the milk and stir to form a soft dough.
  3. Turn the dough out onto a floured surface and knead briefly. Roll out the dough until it is 2 cm thick, then cut out circles using a 4 cm crinkle cutter. Keep re-rolling and cutting out the dough until it is all used up. Place the scones on the tray and brush with a little milk. Bake for 7–10 minutes, or until golden brown.
  4. Give and eat the scones as soon as possible or store in a tin or airtight container for up to 3 days.
Tags:
Treats
April
Carter
gift
handmade
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