Use a small biscuit cutter to make these mini-scones. If you prefer large triangle-shaped scones, roll the dough into a circle and cut eight triangles.
INGREDIENTS | SERVES 8
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup plus 1 tablespoon heavy cream
- 1 cup currants
In a large bowl, combine flour, sugar, baking powder, and salt. Whisk to combine and break up any lumps.
Add butter. Blend with 2 knives or a pastry blender until mixture resembles coarse meal.
Whisk together 1 egg, vanilla, and ½ cup cream. Add to flour mixture and stir until wet and dry ingredients are just blended. Stir in currants.
Turn dough onto a floured board and lightly knead a few times. Roll out until dough is about 1½ inches thick. Using a small circle-shaped biscuit or cookie cutter, cut out 16 scones. Place on a lightly greased baking sheet.
Whisk together remaining egg with remaining tablespoon of cream. Brush scone tops with egg mixture.
Bake at 350ºF for 12–15 minutes. Serve with lemon curd and butter or clotted cream.
Time for Tea?
Not-too-sweet scones are a favorite teatime treat. The recipe above can be varied by adding raisins, dried cranberries, dried apricots, or other fruits. Some cooks like to glaze scones by dusting the tops with confectioners' sugar, then briefly putting scones under a broiler. The sugar caramelizes quickly, leaving a shiny brown glaze.