English Scones with Zante Currants
With less butter and sugar than their sweet, dense American counterparts, these British-style scones make the perfect vehicle for our sweet and chewy Zante Currants.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.woodlandfoods.com.
Ingredients
- 3/4 Cup Buttermilk
- 2 Large Eggs, chilled, plus one egg, well beaten
- 3 Cups Unbleached All-Purpose Flour, plus more as needed
- 1 Tablespoon Baking Powder, plus 1 teaspoon
- 2 Tablespoons Superfine Sugar
- 1/4 Teaspoon Kosher Sea Salt Flakes
- 1 Dash Ground Nutmeg
- 10 Tablespoons Unsalted Butter, chilled and cut into 1/2-inch cubes
- 1/2 Cup Dried Zante Currants
- Sugar, Raw Cane, for finishing (optional)
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