I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.
Ingredients
- ¾ cups all-purpose flour: 1 piece
- baking powder: 4 tsp
- unsalted butter: 5 Tbsp
- white sugar: 5 Tbsp
- whole milk: 0.66667 cup
- currants: 0.5 cup
- egg yolk: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
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Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
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On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
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Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
