Perfect English Scones
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Perfect English Scones
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The classic English scone recipe homemade. These are fluffy scones you won't' be able to live without! Plus naturally sweetened with prunes they are delish!
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Ingredients
- 3 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons butter cut into ½-inch pieces and softened, unsalted
- ¾ cup currants dried
- 1 cup milk whole
- 2 egg large
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500F. Line a rimmed baking sheet with parchment paper.
- Pulse the flour, sugar, baking powder, and salt in a food processor until combined, about 5 pulses. Add butter and pulse until fully incorporated and the mixture looks like very fine crumbs with no visible butter, about 20 pulses.
- Transfer the mixture to a large bowl and stir in the currants.
- In a separate medium bowl, whisk the milk and eggs. Set aside 2 tablespoons of the milk mixture. Add the remaining milk mixture to the dry ingredients and fold with a rubber spatula until just barely any dry bits of flour remain.
- Transfer the dough to a well-floured counter and gather it into a ball. With floured hands, knead until the surface is smooth and free of cracks, about 25 to 30 times. Press gently to form a disc.
- Using a floured rolling pin, roll the disk into a 9-inch round that's 1-inch thick. Using a floured 2 ½-inch round cutter, stamp out 8 rounds, recoating the cutter with flour if it begins to stick.
- Arrange the scones onto the prepared baking sheet. Gather the dough scraps, reshape them into a ball, and knead gently until the surface is smooth. Roll dough to 1-inch thickness and stamp out 4 rounds.
- Discard the remaining dough.
- Brush the tops of the scones with the reserved milk mixture. Reduce the oven temperature to 425F and bake the scones until risen and golden brown, 10 to 12 minutes, rotating the sheet halfway through baking.
- Transfer the scones to a wire cooling rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.
Notes
- Out of currants? Use the same amount of chopped dried prunes or raisins.
Nutrition Information
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Serving
1 scone
Calories
259kcal
(13%)
Carbohydrates
34.7g
(12%)
Protein
3.7g
(7%)
Fat
12g
(18%)
Saturated Fat
7.3g
(37%)
Cholesterol
31.2mg
(10%)
Sodium
164.4mg
(7%)
Fiber
0.9g
(4%)
Sugar
9.1g
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1 scone | |
| Calories | 259kcal | 13% |
| Carbohydrates | 34.7g | 12% |
| Protein | 3.7g | 7% |
| Fat | 12g | 18% |
| Saturated Fat | 7.3g | 37% |
| Cholesterol | 31.2mg | 10% |
| Sodium | 164.4mg | 7% |
| Fiber | 0.9g | 4% |
| Sugar | 9.1g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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