Brunch Scones

SUBMITTED BY: BIANCA123 PHOTO BY: cookiedough99

"I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam."

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons white sugar
2/3 cup whole milk
1/2 cup currants
1 egg yolk, beaten

READ REVIEWS (60)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

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REVIEWS

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Reviewed on Sep. 17, 2003 by NEDPSA

these were really good and not too sweet. I doubled it and made twelve nice sized scones. I also added blueberries to half of them and made an icing sugar glaze ( I flavored it with almond but might also try lemon or maple). Note: when I doubled this recipe I did not need to double the milk and did not double the baking powder. Worked great!!!

11 users found this review helpful

Reviewed on Apr. 29, 2006 by XVELVETX

Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was delicious. I froze the leftovers, and reheated them in the microwave for about 30 sec. They were still great. Thanks! UPDATE: Do NOT forget to let them stand 15 mn. I forgot the second time I made them, and they turned out pretty bad.

7 users found this review helpful

Reviewed on Aug. 23, 2005 by whiteorchidbloom

These scones were great! I used two cups of flour, added dried cranberries (no curants on hand), patted into a circle, cut into 8 wedges, brushed with honey instead of egg, and baked in a circle with a little space in between on parchment. They rose beautifully, baked to a golden brown, were light and fluffy, and tasted very good. These were fast and easy and I will make them again. Thanks for the recipe!

7 users found this review helpful

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