Second item for this set of baking lessons? Currant Cream Scones which are rich British tea biscuits and have a flaky, slightly cakelike texture. Scones are traditionally served warm, spilt open and topped with chunky fruit preserves, clotted cream or Lemon Curd.
For me and the hubs, they are served with butter and rasperry jam for brekky! Yumz!
Ingredients (makes 8 scones)
For the dough
315g all purpose flour
60g granulated sugar
1 tbsp baking powder
1/2 tsp salt
2 tsp grated lemon zest
90g cold unsalted butter, cut into 12-mm pieces
90g dried currants
180ml heavy cream
For the topping
1 tbsp granulated sugar
1 tsp ground cinnamon
2 tsp whole milk or heavy cream
1. Preheat oven to 425 F. Line baking sheet with baking paper.
2. (By mixer) Combine the flour, granulated sugar, baking powder, salt, and lemon zest and beat on low speed for a few seconds to mix. Add the butter and mix in medium-low speed just until the mixture forms large, coarse crumbs the size of small peas. Scatter the currants over the dough. Pour in the cream and mix for a few seconds until moistened.
3. Turn the dough out into a lightly floured surface and press together gently until it clings together in a ball. Pat out into a round (12mm) thick and 16.5cm in diameter. Cut the round into 6 to 8 wedges. Place the wedges 2.5cm apart on the prepared baking sheet.
4. To make the topping, in a small bowl, stir together the sugar and cinnamon. Brush the wedges with the milk and sprinkle evenly with the cinnamon sugar.
5. Bake until golden brown, 13-17 minutes. Transfer to a wire rack to cool slightly. Serve warm.