March 9, 2009

Dangerously easy scones

Yesterday at Crafternoon (tm), we all started waxing rhapsodic about scones. Everyone kept going on about how they loved them, but they took forever to make. Hang on. The scones I learned to make from my wonderful British friend Sam take me all of half an hour, start to finish. And they're delicious. Hence: dangerously easy.

If you have a food processor, it speeds up the process of chopping the butter into the flour, but two knives work nearly as well if you don't.

Dangerously Easy Scones

2 cups flour
1 tsp salt
1 tbsp baking powder
3 tbsp sugar
6 tbsp butter (softened)
3/4 cup currants
1/2 cup milk

* Preheat the oven to 425F.

* Mix together flour, salt, baking powder, and sugar in a bowl. Add the butter. If you're using a food processor, chop the butter in until the mixture resembles cornmeal. If you're doing it by hand, rub the butter into the flour until it resembles cornmeal.

* Mix in the currants. Then, add the milk.

* Knead the mixture until it comes together. Roll out the dough until it is about 3/4" thick. Cut out 2" diameter circles. (You can use a floured glass or cookie cutter for this.)

* Bake on a cookie sheet for about 10 minutes, or until the top is golden.

* These are absolutely delicious with a dollop of clotted cream and some fresh blackberry jam. And a nice cup of Earl Gray makes the whole meal.


  1. Yum! I'll have to try this :) Thank you :)

  2. They're also delicious if you sub in dried blueberries for the currants. Enjoy- and let me know how it goes if you make them! :)

  3. Mmmmmm..... I think I'm going to have to try these tomorrow morning. I don't have currants, but I do have dried cranberries. Thanks for the recipe!

  4. Thank you, thank you, thank you! Finally made these this morning. You have said they freeze well but I don't know how you ever resisted them enough to have leftovers to freeze. Great breakfast with craisins and a smidgeon of cinnamon.

  5. You're welcome! Honestly, I only discovered that they freeze (thaw) well when I made a double batch. :) Glad you enjoyed them- and I'll have to try your variation with the cranberries and cinnamon.