British-Style Currant Scones
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 baking powder per cup of flour. Rather than leaving pieces of cold butter in the dry ingredients as we do for flaky biscuits, we thoroughly worked in softened butter until it was fully integrated. This protected some of the flour granules from moisture, which in turn limited gluten development and kept the crumb tender and cakey. We add currants for tiny bursts of fruit flavor and brush some reserved milk and egg on top for enhanced browning.