We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.
Ingredients
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2 cups all-purpose flour, plus more for work surface
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5 tablespoons sugar, plus 1 tablespoon for topping
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1 tablespoon baking powder
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½ teaspoon salt
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6 tablespoons chilled unsalted butter, cut into small pieces
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⅔ cup (plus 1 tablespoon) half-and-half
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½ cup halved cranberries, drained on paper towels
Directions
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Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
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On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.