Would you believe that I never liked scones until I visited the UK and fell deeply in love with current scones with clotted cream and jam? I never eat scones in the US but I’ll gladly eat one every single day when I’m in the UK (or Ireland).
British and American scones differ in a couple vital ways. British scones have less butter and sugar. Well, less butter and sugar in the scone, that is. The amount of butter and sugar consumed in and on the scone is probably about the same! Another difference is that British scones often don’t include the mix-ins that are commonly found in American scones, such as nuts and chocolate chips. The most obvious difference is how they’re cut. In the US, scones are triangles and in the UK they’re round.
Personally, I prefer British scones because I love the combonation of scone + cream + jam. American scones are too sweet and dry for my tastes. The recipe I’m sharing with you today makes it easy to enjoy fresh British scones anywhere!
These scones are light, fluffy, and tender. If you’ve got 30 minutes, you have enough time to bake a batch of fresh hot scones – with or without currents.
If you want clotted cream with your scones, I recommend making the cream 24 hours before you make the scones. That will not only allow enough time to cook and chill the cream, but you can use any leftover liquid cream in the scones.
Scones are best eaten the day they are made but I’ve found that they taste great the next day, too. Top with salted butter, clotted cream, whipped cream, jam, lemon curd, or even left-over Rote Grütze!
If you've got 30 minutes, you have more than enough time to whip up a batch of tender, flakey British style scones. Mmmmm!
- 3 cups flour
- 1/3 cup sugar
- 2 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp butter (unsalted)
- 3/4 cup dried currants
- 1 cup whole milk (or cream)
- 2 eggs
Heat oven to 500 F.
Combine flour, sugar, baking powder and salt in a large mixing bowl.
Cut butter in several pieces and add to the dry ingredients. Use your fingers to work the butter into the flour mixture until it looks like small crumbs.
Add currants and mix until combined.
In a small mixing bowl, whisk together milk and eggs. Add to flour mixture and stir until just combined into a ball.
Knead dough 25-30 times on well-floured surface with well-floured hands until the surface of the dough is smooth and doesn't have any cracks.
Flour your rolling pin and then roll out dough to 1 inch thickness. Cut out scones using a round biscuit cutter (I used a small jam jar to cut mine before I got a biscuit cutter). Transfer scones to a lined baking sheet. Gather remaining dough into a ball, knead a few times, then roll it out to 1 inch thickness. Cut out the rest of your scones and transfer to the baking sheet.
Brush the top of the scones using what's left of the milk and egg mixture. Turn down the oven to 425 F. Bake scones for 12-15 minutes or until golden brown.
Cool on a wire rack. Serve with butter, clotted cream, whipped cream, lemon curd or jam. Enjoy!
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