Buttery Currant Scones
Tender and buttery, these delicate tinless muffins are traditionally served with fine marmalades and jams and thick English “clotted” cream at teatime. If you don’t have cake flour, use 100 percent all-purpose flour.
Serves: 12Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 2 cups cake flour
- 2 cups all-purpose flour
- 1½ tsp. baking powder
- 1 tsp. salt
- ½ cup sugar
- 4 oz. butter, cut into pieces the size of a hazelnut
- 4 oz. margarine, cut into pieces the size of a hazelnut
- ¾ cup currants
- 2 large eggs
- ½ cup milk
- Heat oven to 350°F. Whisk together the cake flour, all-purpose flour, baking powder, salt, and sugar in a bowl until fluffy. Add the butter and margarine; mix with your hands, pinching together the flour between your fingers to coat it. Continue mixing until the flour has taken on the color of the butter, and it clumps, but there should still be some nuggets of butter/margarine. Add currants, if using.
- In a separate bowl, whisk together the eggs and milk. Add egg mixture to the flour mixture, and mix with your hands or a wooden spoon just until combined. Do not overmix, as it will make the batter tough. The consistency should be like oatmeal. Add additional milk if necessary.
- Drop the batter into 12 scones on an oiled sheet pan. Bake until set, about 20 minutes, on top shelf of the oven. For extra color, flash under the broiler for a moment to brown the tops.