A traditional British scone made with currants.
- 340 g (3 c or 12 oz) self-raising or pastry flour, plus more for dusting
- 37 g (3 tbsp or 1.3 oz) granulated sugar
- 1 tsp (6 g) baking powder
- ¼ tsp salt
- 85 g (6 tbsp or 3 oz) cut into cubes
- 75 g (1/2 c or 2.6 oz) dried currants
- 175 ml (3/4 c or 6 fluid oz) buttermilk at room temperature
- 1 egg
- Heat oven to 400° F or 375° Convection.
- Add the flour, sugar, baking powder and salt to a large bowl and whisk together. Add the butter and rub it in with your fingers until the mix looks like fine crumbs. Add the currants and mix.
- Make a well in the dry ingredients, then add the buttermilk and stir with a fork until combined; it will seem pretty wet at first.
- Flour a work surface and tip the dough onto it. Flour your hands, scatter a bit of flour over the dough and fold it over a few time until it’s a bit smoother; shape it into a circle about 2″ high.
- Dip a 2.5″ round cutter in flour and press it firmly down into the dough, repeating as many times as you can (likely four, possibly five times). Gather the scraps together and repeat until you have eight or nine scones. Place them on a parchment-lined baking tray and brush the tops with the beaten egg.
- Bake until risen and golden on the top (about 10 minutes).
- Serve and enjoy!
- The scones can be eaten warm or cold on the day of baking. Serve with jam and Devonshire cream or with lemon curd.
- They can also be frozen and refreshed in a 350° F oven for a few minutes before serving.