Currant Scones

Name: Currant Scones
Yield: Makes 16 scones
Ingredients: ¼ cup (60 mL) sugar; 4 tsp (20 mL) baking powder; 3 cups (750 mL) all-purpose flour; ¾ cup (185 mL) unsalted butter, cut in pieces and chilled; ½ tsp (2 mL) finely grated lemon zest; ½ tsp (2 mL) salt; ⅛ tsp (0.5 mL) ground nutmeg; 1 egg yolk; 1 egg; ½ cup (125 mL) dried currants; 1 cup (250 mL) cold milk, plus extra for brushing scones

Preparation info

Makes
16
scones

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These scones are rich and flaky. As a plainer style of scone, they suit breakfast or tea time and can be topped with any kind of jam.

Ingredients

3 cups (750 mL) all-purpose flour
¼ cup (60

Bread
Vegetarian
Breakfast

Method

Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Stir the flour, sugar, baking powder, salt, zest, and nutmeg to combine.
Cut in the chilled butter using a pastry cutter, 2 knives, or your fingers until the mixtu