British-Style Scones with Currants

Instructions

British-Style Scones

• 1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes.
• 2. Adjust oven rack to upper-middle position and heat oven to 500 degrees.
• 3. Line rimmed baking sheet with parchment paper.
• 4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses.
• 5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.
• 6. Transfer mixture to large bowl and stir in ¾ cup dried currants.
• 7. Whisk 1 cup whole milk and 2 large eggs together in second bowl.
• 8. Set aside 2 tablespoons milk mixture.
• 9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.
• 10. Transfer dough to well-floured counter and gather into ball.
• 11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times.
• 12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick
• 13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet.
• 14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough.
• 15. Brush tops of scones with reserved milk mixture.
• 16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking.
• 17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.

Total Time: 1 hour, 45 minutes
Preparation Time: 10 minutes
Active Cooking Time: 20 minutes
Yield: 12 scones
Make Ahead: Serve immediately
Difficulty: Intermediate

Ingredients

• 3 Cups (15 ounces) all-purpose flour *
• ⅓ Cup (2½ ounces) sugar
• 2 Tablespoons baking powder
• ½ Teaspoon salt
• 8 Tablespoons unsalted butter
• ¾ Cup dried currants
• 1 Cup whole milk * *
• 2 Large eggs

• * This dough will be quite soft and wet; keep extra flour on hand to use to dust your work surface and your hands when handling the dough.
• * * We prefer whole milk in this recipe, but low-fat milk can be used.

Tools

• Dry measuring cups
• Measuring spoons
• Paring knife
• Liquid measuring cup
• Rimmed baking sheet
• Parchment paper
• Food processor
• Large mixing bowl
• Rubber spatula
• Whisk
• Medium mixing bowl
• Rolling pin
• Ruler
• 2½-inch round cutter *
• Pastry brush
• Wire rack

• * For a tall, even rise, use a sharp-edged biscuit cutter and push straight down; do not twist the cutter when punching out the biscuits.

Step By Step

1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes.

2. Adjust oven rack to upper-middle position and heat oven to 500 degrees.

3. Line rimmed baking sheet with parchment paper.

4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses.

5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.

6. Transfer mixture to large bowl and stir in ¾ cup dried currants.

7. Whisk 1 cup whole milk and 2 large eggs together in second bowl.

8. Set aside 2 tablespoons milk mixture.

9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.

10. Transfer dough to well-floured counter and gather into ball.

11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times.

12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick

13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet.

14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough.

15. Brush tops of scones with reserved milk mixture.

16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking.

17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.