Grandpa Joe's favorite
English Scones

Cook's Illustrated claims these are absolutely and authentically English.

About this recipe


Ingredients

  • 13½ ounces all-purpose flour
  • 2 tablespoons baking powder
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • 2 eggs
  • 1 cup whole milk
  • ¾ cup currents

Directions

  1. Add the flour, baking powder, sugar, and salt to the bowl of a food processor.  Pulse several times to mix thoroughly.
  2. Add the softened butter (in pieces) and pulse again several times until the butter is incorporated fully. 
  3. Transfer the mixture to a large mixing bowl, add the currents, and then whisk to combine.
  4. In a separate bowl, whisk the eggs and milk until well combined.  Set aside 2 tablespoons of the mixture for finishing the scones.
  5. Add the liquid to the flour and mix well with a spatula.
  6. Remove the dough to a lightly floured work surface and knead about 30 times.  (See Notes.)
  7. Roll out the dough to a roughly 9-inch diameter circle about an inch thick.  Using a two-inch floured biscuit cutter, cut about 12 scones and place them on a cookie sheet lined with parchment paper.
  8. Brush the scones with the reserved milk mixture.
  9. Bake for about 12 minutes in a 425° F oven that was preheated to 500° F.
  10. Remove to a cooling rack before serving warm.
English Scone with a dollop of blackberry preserve.

Notes

  • Depending on the size of the eggs, substantial extra flour may be required to properly knead the dough.  I recommend using as much flour as necessary to maintain a dough that is moist, but not sticky.
  • There are many potential substitutes for the currents.  My favorites are dried cherries, dried cranberries, and raisins.
Posted: February 2016.