Lots of writers (and readers) that I know are tea-and-scones sorts of people, and really, how can you go wrong with a delicious, fresh-baked pastry that is thick and satisfying, but not too fragile or crumbly? Really, you can't.

And so it is that I share with you the recipe I use when I make scones at home. I am still looking for a savory recipe or two to try, and maybe a different fruit one. In case, you know, you have one lying about that is awesome that you'd like to share. Being a New Jersey resident, my measurements and temperatures are American usage.

Currant Scones
(Best eaten the day they're made.)

3 1/2 cups all-purpose flour
3/4 cup sugar
1 Tbsp baking powder* (see note, below)
1/2 tsp salt
1 3/4 sticks cold butter, cut into small pieces
3/4 cup whole milk
3 large eggs, lightly beaten
1 cup dried currants

Preheat oven to 375ºF, with racks in upper and lower thirds of the oven.

Whisk together flour, sugar, baking powder, and salt in a large bowl.

Add butter and blend with a pastry blender until mixture resembles coarse meal with some small butter lumps. (You can use two forks, if you prefer, or your fingertips, but I don't like getting my fingers coated in stuff when cooking if I can help it.)

Stir in the milk, eggs, and currants until just combined. (And yes, I do this by hand, although you could use a stand mixer and have it come out okay.)

Drop batter in 1/4-cup mounds about 1 inch apart from one another on 2 ungreased baking sheets. (I like to use parchment paper to make cleanup easier, but it's not required.)

Bake, switching position of sheets halfway through (at about the 7 minute mark), until bottoms of scones are pale golden, 15-17 minutes total.

Transfer to a rack and cool to warm.

Gobble them up plain or slathered with jam or spread with additional butter. And even though they are truly best the first day, I find they last for 3-4 in an airtight container, and that they perk up nicely after about 30 seconds in the microwave, or a bit longer in the toaster oven.

*Baking powder: I use the kind without aluminum, as I have been told by a more expert scone-maker that it can make the scones dense and dry. (I also note that most kinds have aluminum in them, but that Rumford Baking Powder does not.)