British Recipes | Currant Scones
The Great British Cream Tea
Scones are a very English treat, and very moreish. Serve these fresh with butter or whipped double cream or clotted cream and jam. Perfect with a pot of tea on a summer day.
Currant Scones
Time to Prepare: 15 minutes.
Time to Cook: 15-20 minutes.
Great For: A decadent sweet treat on a summer day with a pot of tea.
Ingredients
- 200 Grammes of Self raising flour
- 1/2 a Teaspoon of Salt
- 50 Grammes Butter
- 25 Grammes Caster sugar
- 50 Grammes Currants
- 125ml Milk, plus extra for brushing
Preparation Instructions
- Sift the flour and salt into a bowl. Rub in the butter finely. Add the sugar and currants.
- Add the milk all at once. Mix to a soft, but not sticky, dough with a knife. Turn out onto a lightly floured board.
- Knead quickly until smooth. Roll out to about 1cm thickness. Cut into 16 to 18 rounds with a 4 to 5cm fluted cutter.
- Transfer to a greased baking tray. Brush the tops with milk. Bake towards the top of a hot oven 230C/Gas Mark 8 for 7 to 10 minutes or until well risen and golden. Cool on a wire rack.
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