Description
These Scottish scones are light, flaky, and dotted with currants, perfect for afternoon tea or a delightful breakfast treat.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 30g unsalted butter, chilled and cubed
- 1/2 cup currants or raisins
- 3/4 cup cream (pouring or half and half), plus extra for glazing
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a baking tray or line it with baking paper.
- Sift the flour, baking powder, and a pinch of salt into a bowl.
- Using your fingertips, rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
- Stir in the currants or raisins.
- Make a well in the center and pour in the cream. Mix gently with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead until smooth.
- Roll out the dough to about 1-inch thickness. Use a round cutter to cut out scones and place them on the prepared baking tray.
- Brush the tops with a little extra cream to glaze.
- Bake for 12-15 minutes or until the scones are well-risen and golden brown.
- Remove from the oven and cool on a wire rack. Serve warm with jam and clotted cream.
Notes
For a richer flavor, you can substitute half of the cream with buttermilk. Store scones in an airtight container for up to 2 days. Serve with clotted cream and jam for a traditional touch. If you prefer a sweeter scone, add 1-2 tablespoons of sugar to the dry ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 5
- Sodium: 150
- Fat: 10
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 30