Recipe courtesy of Windsor Court Hotel
Scones
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 25 scones
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 25 scones
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
- Preheat the oven to 325 degrees F.
- 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.
