Rating: 4.5 stars 4.6
160 Ratings
  • 5 star values: 117
  • 4 star values: 33
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0

I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
10 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.

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  • Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.

  • On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.

  • Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

Nutrition Facts

239 calories; protein 4.3g; carbohydrates 36.8g; fat 8.7g; cholesterol 46.7mg; sodium 191.2mg. Full Nutrition
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