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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 25 |
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Ingredients:
1 1/2 pounds all-purpose flour |
4 ounces sugar, plus additional for topping scones |
1 tablespoon baking powder |
1/3 tablespoon salt |
9 ounces butter, cut into walnut-sized pieces |
1/2 pound currants |
1 1/5 cups buttermilk |
3/4 teaspoon baking soda |
cream, to coat scone tops |
Directions:
1. Preheat the oven to 325 degrees F.
2. Sift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.
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