Marcelo and I have yet to go to the UK together, other than checking out Heathrow Airport, but I always tell him about how much I loved the scones when I went to London and Oxford back in high school. Prior to my visit there, I had only ever eaten scones in the US. Let me tell you, I don’t know what we are doing to scones, but the British version is so much better. The classic scone is not overly sweet, tastes almost like a biscuit, but a bit denser. I thought it would be the perfect addition to our Mother’s Day brunch table today.

These are my favorite type of simple, basic scones that pair great with a bit of clotted cream and jam. No crazy glazes or flavors added, just some dried currants, which add a little bit of sweetness. You can obviously use these as a base and add anything you like, but I encourage you to try the basic version at least once! It tastes nothing like the super sweet cake-like creations at Starbucks.

Side note – Clotted cream is delicious and my favorite topping for these scones. It can be hard to find, but they carry it at World Market and Central Market here in Dallas. It’s a decadent creamy spread, basically like concentrated heavy cream. It’s much better than butter or cream cheese. And I paired it with my all-time favorite jam, the four fruits jam from Bonne Maman. I grew up on this stuff, it’s delicious.

This recipe was adapted from A Cookie Named Desire. It turned out beautifully. Just be sure not to over knead the dough. Make whatever shapes your heart desires. Perfect to enjoy for Mother’s day with a hot cup of Earl Grey tea.

Happy Mother’s Day everyone!

Traditional English Currant Scones

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12 people

Cuisine: English

Ingredients Method Notes

Ingredients

  

• 1120 grams self-rising flour, sifted (Approximately 7 cups)
• 2.5 tablespoons baking powder
• 1/2 cup granulated sugar
• 4 sticks chilled unsalted butter Cut into small cubes
• 2 large eggs
• 1.25 cups whole milk
• 1/2 cup dried currants
• 1/4 teaspoon salt

Method

 

1. Pre-heat oven to 400 degrees F and line baking sheet with parchment paper or use Silpat baking mat.
2. Measure out and sift the flour into a large bowl.
3. Add baking powder, salt and sugar and mix to combine.
4. Add in cubed butter. Use pastry blender to cut in butter. Continue until mixture resembles coarse meal.
5. In a separate bowl, whisk together 1 egg with milk.
6. Add mixture to dry ingredients slowly. Mix to incorporate gently. Try not to over-knead the dough.
7. If mixture still dry, add small amounts of milk until dough comes together.
8. Separate half of the dough and form into large flat disc about 1 inch thick.
9. Use a round biscuit cutter to cut rounds. Repeat with second half. Continue until all the dough has been used.
10. Whisk second egg in separate bowl. Brush the tops of the scones with egg mixture before putting in oven.
11. Bake approximately 20-25 minutes until golden brown.

Notes

Serve with clotted cream, jam and your favorite cup of tea.