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.