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Aunt Molly's Scones

Tender, buttery currant scones from a treasured family recipe, perfect with a cup of tea and a little jam.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 16 scones
Course: Breakfast
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 4 1/2 tsp baking powder
  • 1 tsp salt
  • 3 cups self rising flour
  • 2 sticks cold unsalted butter cut into 1/4 inch cubes
  • 1/2 cup sugar
  • 3 eggs beaten
  • 1 cup currants or other dried fruit such as dried cranberries, chopped dried apricots or raisins

Method
 

  1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
  2. In a stand mixer, combine the baking powder, salt, self rising flour, butter and sugar.
  3. Mix in the eggs and blend well.
  4. Add the currants and stir to combine.
  5. Roll out the dough on a floured surface to 1/2 inch thickness.
  6. Cut the dough into circles with a large 2 1/2 inch round cookie cutter.
  7. Place the scones on the lined baking sheet and bake for 12 minutes.

Notes

No stand mixer? Stir with a wooden spoon and finish mixing by hand to form a nice dough. Makes roughly 16 scones.