Under 30 Minutes
These teatime treats come courtesy of Letty Hampton, whose mother made them back home in Scotland.
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
- 3/4 cup dried currants
- 1/2 cup low-fat buttermilk
- 1 large egg, lightly beaten
- 1 tablespoon milk
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.