Currant Scones

 

I have tried many scone recipes and this recipe, to me, was an absolute breeze to make. It is one of the easiest and takes little effort. The triangular shape is classic and the currants, traditional... however serving it with butter and lemon curd is anything but classic or traditional. 

Currant Scones

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1 3/4 cups unbleached all purpose flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup currants

1/3 cup firm butter

1 large egg

6 tablespoons milk

1 teaspoon vanilla extract

milk, for brushing the top

sugar, for sprinkling on top

Preheat the oven to 400ºF. Line a baking tray with parchment paper.

In a large bowl mix together the flour, sugar baking powder, salt and currants. Cut in butter using a pastry knife or crisscrossing two forks until the mixture looks like fine crumbs... almost oatmealy in texture. Create a well in the centre.

In another bowl combine the egg, milk and vanilla extract and whisk together. Pour the egg and milk mixture into the well and using a spatula or wooden spoon stir until just combine and the dough comes together.

Place dough on a lightly floured surface, and dust some flour on top, knead lightly for 10 minutes. Roll or pat into an 8-inch circle and place on the prepared lined baking tray. Using a sharp knife dipped in flour, cut into 8 wedges but do not separate the wedges. Brush the top with milk and generously sprinkle with sugar.

Bake for 15 to 18 minutes or until golden. Immediate remove from the baking tray and carefully separate the wedges. Serve warm with lemon curd or clotted cream and jam.