Yields 8 Scones
Preparation Time: 20 Minutes
Cook Time: 15 Minutes
Ready in 35 Minutes
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 Tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 Tablespoon milk
Preheat the oven to 400 degrees F (200 degrees C). Sift the flour, baking
powder, sugar and salt into a large bowl. Cut in butter using a pastry
blender or rubbing between your fingers until it is in pea sized lumps.
Stir in the currants. Mix together 1/2 Cup milk and sour cream in a
measuring cup. Pour all at once into the dry ingredients, and stir gently
until well blended. Overworking the dough ruins the scones. With floured
hands, pat scone dough into balls 2 to 3 inches across, depending on what
size you want. Place onto a greased baking sheet, and flatten lightly.
Let the scones barely touch each other. Whisk together the egg and 1
tablespoon of milk. Brush the tops of the scones with the egg wash. Let
them rest for about 10 minutes. Bake for 10 to 15 minutes in the preheated
oven, until the tops are golden brown, not deep brown. Break each scone
apart, or slice in half. Serve with butter or clotted cream and a
selection of jams - or even plain.
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