About this recipe:These scones are perfect for afternoon tea. They are light and fluffy. The trick is not to overwork the dough. Overworking the dough will result in a tough and rubbery scone. Serve with butter, clotted cream and jam.
Makes: 8 scones
225g plain flour
4 teaspoons baking powder
4 tablespoons caster sugar
1/8 teaspoon salt
75g unsalted butter
75g dried currants or raisins
4 tablespoons soured cream
1 tablespoon milk
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 200 C / Gas 6.
Sieve the flour, baking powder, sugar and salt into a large bowl. Rub the butter into the flour until you get pea sized lumps. Stir in the currants. Mix together 125ml milk and soured cream in a measuring jug. Pour all at once into the dry ingredients and stir gently until well blended. Overworking the dough results in tough and rubbery scones!
With floured hands, pat scone dough into balls 5 to 7.5cm across, depending on what size you want. Place onto a greased baking tray and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart or slice in half. Serve plain or with butter, clotted cream and a selection of jams.
Scones can be reheated if not eaten promptly by wrapping in foil and heating in oven until heated through or split in half and toasted.
I would consider myself an experienced baker and decided to experiment with a few different recipies for light scones. I found these scones too light, more like a sponge and the dough too sticky to handle despite having put in more flour.They ended up quite flate also. - 20 Feb 2012