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Currant Scones

Currant Scones is a modern English recipe (originating in Cornwall) for a classic tea-time treat of scones incorporating currants that's become a feature of the modern Cornish tea. The full recipe is presented here and I hope you enjoy this classic English version of: Currant Scones.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

8–10

Rating: 4.5 star rating

Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes


Ingredients:

225g (1/2 lb) plain flour
1/2 tsp bicarbonate of soda
generous pinch of salt
1 tsp cream of tartar
60g (2 oz) butter
60g (2 oz) currants
150ml (3/5 cup) milk

Method:

Sift together the flour, cream of tartar, salt and bicarbonate of soda into a bowl. Dice the butter, add to the flour mix and rub in with your fingertips.

Stir in the currants until evenly distributed then form a well in the centre, and work in sufficient of the milk to yield a dry, spongy, dough. Knead gently in the bowl, then turn out onto a floured work surface and roll out to about 2cm thick.

Cut into rounds with a pastry cutter. Arrange these on a floured baking tray then transfer to an oven pre-heated to 210ºC (400ºF) and bake for about 10 minutes, or until well risen and golden brown on top.

Serve warm, with butter.