Royal Currant Scones Recipe

🧂 Ingredients

• 1/2 cup dried currants or Sultanas

  soak in hot water for 30 minutes
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 8 tablespoons butter

  1/2 cup, room temperature
• 1/3 cup sugar
• 2 large eggs
• 1/2 cup buttermilk
• egg wash for brushing scones

Instructions

• 1 Soak dried currants in hot water for 30 minutes.
• 2 Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• 3 Mix the flour, baking powder, butter, sugar, and salt in a large bowl until
  pea-sized crumbs are formed.
• 4 In a separate bowl whisk together eggs and buttermilk. Add the egg mixture and
  soaked currants to the flour mixture and mix until smooth.
• 5 Transfer the dough to a floured surface, cover, and let rest for 20 minutes.
• 6 Roll out the dough to a 1-inch thickness and cut in the desired shape. I'm using
  a 2-inch round biscuit cutter. Transfer the scones to the prepared baking sheet
  and let rest another 5 minutes. Brush with egg wash.
• 7 Bake for 8 to 10 minutes or until golden brown. Cool and serve with jam and
  clotted cream.

Nutrition Info