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No. 0403 British Free recipe

Tender Currant Scones for Afternoon Tea

Tall, flaky scones with a lightly crisp top and a soft, crumbly middle freckled with plump currants. Cold butter rubbed quickly into the flour creates the tender layers that split neatly by hand. Serve them warm with clotted cream and strawberry jam alongside a pot of strong tea.

4.9 from 937 cooks

Split golden scone studded with dark currants resting on a white plate with knife
Photo: Torsten Dettlaff on Pexels
Prep
15 min
Cook
15 min
Total
30 min
Serves
8
Level
Easy
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Method 6 steps

  1. Preheat the oven to 425 F and line a baking sheet with parchment.

  2. Whisk the flour, baking powder, sugar and salt, then rub in the butter with your fingertips until it resembles coarse crumbs with a few pea-sized pieces.

  3. Stir in the currants, then add the milk beaten with the egg and mix with a fork just until a shaggy dough forms.

  4. Pat the dough to 1 inch thick on a floured counter and stamp out rounds with a 2 1/2-inch cutter, pressing straight down without twisting.

  5. Brush the tops with milk and bake 13 to 15 minutes, until risen and golden on top.

  6. Cool 5 minutes, split by hand and serve with clotted cream and jam.

Tap a step to mark it done.

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