Scones used to be the pastry you ate when you went to London or when you got dressed up and went for High Tea at an elegant hotel or tea room. Nowadays you can find scones at almost every coffee emporium and the quality generally leans towards the heavy, pasty variety. This recipe does not need to be a substitute for a hockey puck!. Light, flaky and yet dense, scones can be simple and buttery or orange scented with dried fruit buried in their crevices. They are easy to make and are superb served with preserves, butter or mascarpone cheese.
2 cups flour
2 Tablespoons sugar
1 Tablespoon baking powder 1/2 teaspoon salt
6 Tablespoons butter
1 egg beaten
1/3-1/2 cup milk or half and half
1/4 cup currants, or any finely diced dried fruit like cranberries or cherries or raisins
- Place the flour, sugar, baking powder and salt in the processor workbowl and pulse on and off to “sift”.
- Cut the butter into 6 pieces and add to workbowl. Pulse on and off for 5 seconds or until a coarse meal is formed.
- Combine the egg and milk. Slowly pour this mixture into the processor while machine is running. When a fairly sticky mass forms, stop. If the mixture is too dry add a little mor milk.
- Turnthedoughontoalightlyflouredboardandkneadthecurrantsintothe dough using only 15 or 20 strokes.
- Place dough on a greased or paper-lined cookie sheet and bake at 425F. for 12 minutes or until golden. Serve with clotted cream and preserves.