More Than Herbs & Flowers
I mentioned in a recent that we spent a week in Scotland and England last spring, where we ate delicious scones with strawberry jam every day. In England, we had them with clotted cream. In Scotland, butter was used instead.
After we returned home, Bo decided to try making them at home, so he began the search for a good recipe. With one, the scones tasted fine, but did not rise, so the texture was off. With another, they rose a little, but were still not right. With another, they spread out, and looked more like cookies than scones.
English scones should look more like what we Americans call biscuits, at least in size and shape. It took a lot of trial and error, but he has perfected his own recipe, and here it is:
2 C. flour
½ stick unsalted butter*
2 T baking powder
½ t. salt
1/3 C. sugar
½ C. currants
¼ C. milk*
- Leave butter out overnight to soften and reach room temperature. Scones are not flaky, so you don’t want cold butter.
- Begin with ¼ cup milk, then add more if needed to reach the desired dough consistency. This will depend on your local humidity. We use almond or soy milk, but real milk, skim or whole, will do.
- Bake them in a cake pan. This prevents them from spreading, so they must rise upward instead of outward, as they do on a cookie sheet or other flat pan.
Put all dry ingredients into mixing bowl.
- Cut in the butter using whisk attachment on mixer.
- Add currants.
- Beat egg and milk together, then add to mixture.
- Mix together using dough hook or by hand.
- Add more milk as needed to form a stiff dough.
- Roll dough into a ball, on floured board. Then press it out to a thickness of 1 inch (about 2.5 cm).
- Bake at 400 F. for 23 minutes, or until golden brown. (Time will vary, depending on your oven.