Ingredients Jump to Instructions ↓

  1. 225g plain flour

  2. 4 teaspoons baking powder

  3. 4 tablespoons caster sugar

  4. 1/8 teaspoon salt

  5. 75g unsalted butter

  6. 75g dried currants or raisins

  7. 125ml milk

  8. 4 tablespoons soured cream

  9. 1 egg

  10. 1 tablespoon milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 C / Gas 6.

  2. Sieve the flour, baking powder, sugar and salt into a large bowl. Rub the butter into the flour until you get pea sized lumps. Stir in the currants. Mix together 125ml milk and soured cream in a measuring jug. Pour all at once into the dry ingredients and stir gently until well blended. Overworking the dough results in tough and rubbery scones!

  3. With floured hands, pat scone dough into balls 5 to 7.5cm across, depending on what size you want. Place onto a greased baking tray and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

  4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart or slice in half. Serve plain or with butter, clotted cream and a selection of jams.


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