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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I have to say, I am very impressed. It was light, tender, moist and very delicious. Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup white sugar |
4 teaspoons baking powder |
1/8 teaspoon salt |
5 tablespoons unsalted butter |
1/2 cup milk |
1/4 cup sour cream |
1/3 cup dried currants |
1 egg, lightly beaten |
1 tablespoon milk |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
3. Stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
4. Transfer dough to a lightly floured surface and pat into rectangle.
5. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat.
6. Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
7. Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.
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