These soft and cakey scones are the traditional English version that are often served with tea. They are so, so, good!
3 c flour
1/3 c sugar
2 t baking powder
1/2 t salt
1 stick butter, cut into cubes
3/4 c currants
1 c milk
Place oven rack in upper level position, but not at the highest level. Preheat to 500 degrees.
Pulse flour, sugar, baking powder and salt in food processor, until combined or for about 5 pulses.
Add cubed butter and pulse until fully incorporated and mixture is fine with no big clumps or pieces of butter. Transfer to a large bowl.
Whisk milk and eggs together in a small bowl. Set aside 2 T to brush on top of scones before baking.
Add remaining milk mixture to flour mixture and using a spatula, fold ingredients together until flour is moist and incorporated. Transfer dough to a floured surface and shape into a large ball.
With floured hands, knead until surface is smooth and free of cracks. Press gently to form a disk about 9 inches around and about 1 inch thick.
Using a floured round cookie cutter, cut out rounds without twisting them, and place on a parchment lined cookie sheet. Gather scraps and repeat until all dough is used. Brush tops of scones with reserved egg mixture and sprinkle lightly with additional sugar
Place in oven and immediately reduce temperature of oven to 425. Bake until scones have risen and are lightly browned, about 10-12 minutes.
Serve warm or at room temperature with more butter, or clotted cream and jam.
Thanks Cooks Illustrated!
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