Name: Currant Scones
Yield: Makes 6-8 scones
Cuisine: France
Ingredients: 2 ½ in/6 cm pastry cutter; ¾ cup/175 ml buttermilk and 1 tsp cream of tartar or ¾ cup/175 ml fresh milk and 2 tsp cream of tartar (more liquid if needed); 2 tbsp/30 g currants; ¼ cup/60 g shortening; ½ tsp salt; 1 tsp baking soda; 2 tsp sugar; 2 cups/250 g flour

Preparation info

Makes
6-8
scones

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Scones may be baked in the oven or on a griddle. They are best served still warm, split to spread with butter, or cream and jam.

Ingredients

2 cups/250 g flour
2 tsp sugar

Method

Heat the oven to 425°F/220°C and grease and flour a baking sheet. Sift the flour into a bowl with the sugar, baking soda and salt. With your fingers or two knives, work in the shortening until the mixture resembles coarse crumbs. Stir in the currants and make a well