Tested Recipe with Slight Adjustment Adapted from www.epicurious.com
Ingredients: (yield 8 scones)
1 cup cold full cream milk
1/4 cup granulated sugar
1 tsp fine salt
3 cups all-purpose flour
2 1/2 tsp baking powder
140g cold unsalted butter (diced)
28g unsalted butter (soften at room temperature)
28g unsalted butter (melted)
1/2 cup dried black currants
Demerara sugar & flaky sea salt
- Preheat oven to 180C.
- Line a large baking sheet with baking silicone mat and set aside.
- Whisk full cream milk, granulated sugar and salt in a medium bowl until sugar and salt dissolve.
- Whisk all-purpose flour and baking powder in a mixing bowl. Add in cold diced unsalted butter, and blend with a pastry cutter until pea-size pieces form with some larger chunks remaining.
- Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a working surface lined with parchment paper.
- With a lightly floured rolling pin, roll out dough to a 14”x8” rectangle, with long side facing you.
- Spread soften unsalted butter evenly over the dough, then sprinkle dried black currants evenly on top and press to adhere.
- With the help of the parchment paper, fold up bottom third of dough over centre, then fold down top third to meet the bottom edge, as if folding a letter.
- Fold in half crosswise, then, using a rolling pin, gently flatten into an 8”x4” rectangle.
- Cut dough in half lengthwise and in quarters crosswise to form 8 even squares.
- Transfer to prepared baking sheet, spacing 2” apart.
- Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
- Bake the scones at 180C for 30 minutes or until golden brown.
- Remove the baking sheet from oven, lightly brush tops with melted butter.
- Cool scones on sheet on a wire rack. This scones can be served either hot, warm or at room temperature.