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This is perhaps the most famous scone of all, which must be served with its equally famous costar, lemon curd.
Hands-on: 20 minutesTotal: 45 minutes
- 1 large egg
- ⅓ cup whole milk
- 1½ cups cake flour
- ½ tsp. kosher salt
- 2 tsp. baking powder
- ½ cup granulated sugar
- 1 cup dried currants
- (½ cup cold unsalted butter, diced
- ½ cup heavy cream
- 3 Tbsp. sanding sugar
- Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg and milk. Set aside. In a large bowl, sift together flour, salt, baking powder, and sugar. Toss in currants.
- Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
- Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1" thick. Cut the disk into 8 wedges and place them on the prepared pan, evenly spaced.
- Brush scones generously with cream, and sprinkle with sanding sugar. Rest 10 minutes before baking until golden brown, about 15 minutes.