British-Style Currant Scones

Name: British-Style Currant Scones
Yield: Makes 12 scones
Ingredients: 3 cups (15 ounces; 425 grams), all-purpose flour; 1/3 cup (2 1/3 ounces; 66 grams), sugar; 2 tablespoons, baking powder; 1/2 teaspoon, salt; 8 tablespoons, unsalted butter, cut into 1/2-inch pieces and softened; 3/4 cup, dried currants; 1 cup, whole milk; 2 large, eggs

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Appears in Cook's Illustrated March/April 2014, America's Test Kitchen TV

Desserts or Baked Goods

Quick Breads

Breakfast & Brunch

Buttery rich American scones are a coffeehouse staple, but the fluffy and tender British original has a refined appeal all its own.

SERVESMakes 12 scones

TIME55 minutes

has video

WHY THIS RECIPE WORKS

British scones are not as sweet or as rich as American scones, and that makes them more suitable for serving with butter and jam. To make the lightest, fluffiest scones, we added more than the usual amount of leavening: 2 teaspoons of bakin...

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