Ingredients
The following ingredients have 4 Servings
- 8 tablespoons unsalted butter (softened)
- 3 cups of all-purpose flour
- 1 cup of milk
- 2 tablespoons baking powder
- 1 cup dried currants (you may use raisins)
- 1 teaspoon of Lemon zest (finely chopped)
- 2 large eggs
- 1/3 cup + 1 Tablespoons granulated sugar
- Pinch of salt
Instruction
- Preheat oven to 425 Degrees Fahrenheit
- In a food processor add the flour, baking powder, salt, zest and sugar. Pulse a few times until combined
- Cut the butter into pieces
- Add the butter into the food process and pulse until the butter is fully incorporated in the mixture
- Transfer this mixture into a bigger bowl and sprinkle in the currants. Mix with a spoon
- In a glass, combine the eggs and milk. Whisk with a fork until combined
- Reserve 2 tablespoons of this milk mixture into a smaller bowl (this will be used to top the scones)
- Pour in the liquid mixture into the flour one. Mix with a spoon or spatula until fully incorporated
- Line a sheet pan with parchment paper
- Place dough on a floured surface and with your hands press the mixture down until it's about 1 inch thick
- With a round cutter or a round glass cut out the scones and place them separate in the sheet pan
- Roll up the remaining dough and repeat the process until all the dough is gone
- Brush the tops of the scones with the reserved milk mixture
- Bake in the oven for 10-11 minutes or until a bit brown on top
- Remove from oven and let them cool before serving
- Enjoy!
