Flaky Currant Scones


Slideshow: More Brunch Ideas


KEY: Baking, Easter, Mother's Day, British, Breads, Rolls & Muffins, Make Ahead, Vegetarian, Afternoon Tea, Brunch

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  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup dried currants
  • 1 large egg, lightly beaten
  • 1/2 cup milk, plus more for brushing

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, mix the flour with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Stir in the currants. Add the egg and 1/2 cup of milk and stir with a fork just until the dough comes together. Do not overmix.
  2. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch-thick slab. Using a 2-inch fluted biscuit cutter, cut out 12 rounds, rerolling the dough as needed.
  3. Lightly dust a baking sheet with flour. Transfer the scones to the sheet and lightly brush the tops with milk. Bake the scones for 15 minutes, or until golden. Transfer to a rack to cool slightly. Serve warm or at room temperature.

Make Ahead

The currant scones can be stored in an airtight container for up to 1 day.

Contributed By Published June 2002

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