These scones are the closest we could get to High Tea with the Queen...Pair them with your favorite jam and Devonshire cream (and tea, of course)for the ultimate experience.
3 cups all purpose flour (14 oz by weight)
1/4 teaspoon salt
1 tablespoon + 1 teaspoon baking powder
2 tablespoons sugar
1/2 cup dried currants
a few grates of fresh nutmeg (optional)
10 tablespoons butter (1 1/4 cup)
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 - whisk together flour, sugar, salt, and baking powder into a large bowl.
in a stand mixer or by hand, scrape in the butter (chilled, cut into cubes) into the dry ingredients until the butter is pea sized and the mixture is almost grainy.
2 - add dried currants to the butter and flour mix.
3 - in a separate bowl, whisk together eggs, milk, and vanilla. slowly add this mixture to the dry ingredients and mix until doughy.
4 - preheat oven to 420 degrees.
5 - dust flour onto a flat surface to roll out your scone dough (just enough so that it doesn't stick). knead the dough ball a few times but don't overwork it. roll out the dough until it is about 3/4 inch thick.
6 - cut the dough into 2 1/2 inch rounds (you can use a biscuit cutter or any circle cookie cutter of the approximate size) and place onto baking sheet (it is best to use parchment paper).
optional: you can make an egg wash to brush onto the top of your scones before baking
note: place baking sheet of scones into the refrigerator for at least 15 minutes before baking.
7 - place scones into 420 degree oven and turn heat down to 400. bake for 10 minutes, until puffy and almost golden.
cool on rack, serve with jam and heavy whipped cream, and enjoy!
(whip heavy whipping cream, vanilla extract, and powdered sugar until thick)
this recipe was inspired by Sarabeth's currant scones