English Scones

Total Time: 12 minutes

Servings: 16

Author: Florence Fabricant

Source: cooking.nytimes.com

English Scones


· 3 cups self-rising flour (3 cups all-purpose flour, 1 1/2 tablespoons baking powder and 1 1/2 teaspoons salt can be substituted)· 2 teaspoons baking powder· 1/4 teaspoon salt· 1/4 cup sugar· 4 ounces unsalted butter at cool room temperature, more for pan, optional· 1 cup plus 1 tablespoon whole milk· 1 cup dried currants, optional· 1 egg yolk


Step 1In a large bowl, sift together the flour, baking powder and salt. Whisk in the sugar. (Or give all the dry ingredients a quick whirl in a food processor.) Cut butter into bits and work it into the dry ingredients with fingertips or a pastry blender, or by pulsing the processor, until mixture is finely crumbly. If using a food processor, transfer mixture to a bowl.Step 2Gradually add 1 cup milk and the currants, if using, and mix with a fork. Knead lightly by hand to make a smooth dough. Wrap in plastic and refrigerate 20 minutes.Step 3Heat oven to 425 degrees. Grease a baking sheet with butter or line it with parchment paper. Roll dough to a 3/4-inch thickness. Use a fluted 2- or 3-inch cutter to punch out scones. Scraps can be kneaded lightly for additional scones. Beat the egg yolk with remaining milk and brush on the scones. Place on baking sheet and bake 10 to 12 minutes until risen and golden brown.