Quintessentially English scones incorporate eggs and whole milk in the dough, and these, which are studded with sultanas and dried currants, are no exception.
Dried Fruit English Scones
Serves: 10 to 14
Ingredients
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 5 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter
- ½ cup dried currants
- ¼ cup sultanas (golden raisins)
- 3 large eggs, room temperature and divided
- 1 cup plus 1 tablespoon whole milk, room temperature and divided
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in currants and sultanas. Using a fork, stir in 2 eggs and then 1 cup milk until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2 ½-inch round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet.*
- In a small bowl, whisk together remaining 1 egg and remaining 1 tablespoon milk to make an egg wash. Brush tops of scones with egg wash.
- Working in batches, bake until tops of scones are golden brown, and a wooden pick inserted in centers comes out clean, 15 to 20 minutes. Let cool slightly on a wire rack.
Notes
*If perfectly upright scones are desired, place baking sheet in the freezer for 10 minutes.
