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British · Pastry
Currant Scones
Tim O'Reilly's rough-shaped currant scones: cold butter rubbed into flour, then just enough milk to make a sticky dough. Small pieces of butter steam in the hot oven and give a tender, layered crumb. Serve with jam and clotted cream.
- YieldServes 8
- Hands-on22 min
- Total38 min
- Difficulty
Ingredients
Dough
- 230 gall-purpose flour
- 45 gall-purpose flour, extra, only if neededoptional
- 75 gunsalted butter, chilled
- 25 ggranulated sugar
- 15 gbaking powder
- 2 gfine salt
- 50 gcurrants or raisins
- 85 mlmilk (or soy or goat's milk)
- 85 mlmilk, extra, as neededoptional
To serve
- to tastejam and clotted or whipped creamoptional
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