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.)
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Comments
Here's a recipe for maple-glazed bacon chocolate chip scones that I like: https://sites.google.com/site/completelydelicious/home/bacon-chocolate-scones
Note -- the recipe misses that an egg should be added at the same time as the buttermilk. It's listed in the ingredients but not the method. Also, 8 scones work WAY better than 4. These are pretty rich :)
I just bookmarked a recipe for Maple Bacon Sugar Cookies the other day, which sound pretty great, too. I will try them and report back!