Soft and delicate with a tender crumb, these are what scones absolutely should be about.
I love these scones. Love. Like madly madly love. Like danger Will Robinson, I'm gonna eat all these instantly love.
Most scones, including ones in bakeries, are usually so disappointing. They're dry, crumbly, and devoid of flavor.
These here my friends, these are winners.
Super simple to make, and in less than twenty minutes you're in scone heaven. Yep, that's it, under a half hour.
Be sure to swing by the full blog post at The Bake Dept!
A little bit of pastry blending, a little bit of tossing in some currants, some light stirring and your dough is ready!
You can cut circles but I love this recipe so much, I don't want to waste a single bit so I cut the dough in triangles.
Bake and let them cool slightly and then good luck stopping yourself from stuffing the entire batch in your mouth.
I seriously cannot help myself around these.
Happy baking! Be sure to swing by The Bake Dept for this and a whole lot more good stuff!
- 2 1/2 cups (180 g) all purpose flour
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (3 g) fine sea salt
- 1/4 cup (50 g) granulated sugar or 1/3 cup (66 g) for sweeter scones
- 2/3 cup (158 ml) milk
- 1/2 cup (71 g) currants a guideline, add more if you prefer
- 8 tablespoons (1 stick, 113 g) unsalted butter, cold, cut in cubes or grated
- Cut into cubes or grate the butter and place in the freezer for a few minutes.
- Preheat the oven to 425° F (218° C). In a medium bowl, add the flour, baking powder, and salt. With a fork, lightly whisk to combine the dry ingredients.
- Add the cold butter to the dry ingredients and with a pastry cutter, cut the butter into the flour mix. You can also use your fingers, rubbing the flour into the butter.
- When the butter is pea size or less, when the mix looks granulated and sandy, add the sugar and currants, stirring with the fork.
- Add the milk and combine with the fork until large clusters of dough form. Lightly flour the counter and pour the contents of the bowl onto it.
- Form the dough into a ball, kneading gently at most 10-12 times.
- Slice the dough in half with a knife or pastry scraper and form each half into a 6” disc. Slice the discs in half, then into 6 wedges total.
- You can also use a round cutter, rolling the dough out to about 5x12. Re-form the scraps and roll out to get as many scones as possible.
- Place the wedges or rounds onto an ungreased cookie sheet. Placing the wedges closer together will result in softer sides when baked; placing them further apart will result in crisper sides.
- Bake for about 12 minutes or until lightly golden. Cool the scones on a wire rack and cover loosely with a kitchen towel to store. Serve warmed with butter, jam, honey, or your topping of choice.
- Tips, tricks, and extra info can be found over on The Bake Dept!