If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
- Yield: Makes 10 to 12
Source: Martha Stewart Living, November/December 1991
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar, plus additional for tops
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, chilled
- 1/2 cup dried currants
- 2 large eggs
- 1/3 cup heavy cream
- 1 beaten egg, for wash
Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.
Beat together eggs and cream. Make a well in center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.
Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire rack.