Here's what you need for about 8 scones (I doubled it, and it made way more than 16, so be hungry!):
1 3/4 cups all purpose flour, plus more for rolling
4 tbsp. baking powder
5 tbsp. unsalted butter
5 tbsp. sugar
1/2 cup dried currants
Scant 2/3 cup milk (I always use full fat milk when baking)
1 large egg yolk, lightly beaten, for glaze
Clotted cream, for serving
Ready for the oven.
What to do:
Preheat your oven to 400 degrees. Line a large baking sheet with parchment. Sift flour and baking powder together in a medium bowl. Rub butter and sugar into flour until you have a fine crumble - I used my hands. Make a well in the center, and add the milk and currants. Knead together gently, being very careful not to overmix - your dough will be sticky.
On a generously floured surface, roll dough to 3/4-inch thickness. Stamp out 2 1/2-inch rounds with a plain circular pastry cutter. Transfer to your prepared pan, and brush tops with egg yolk (this step ensures your scones will be nice and shiny when they are done). Allow to rest for 15 minutes.
Bake until risen and tops are lightly golden, 12 to 15 minutes. Remove to a rack until cool. Serve with cream and jam - strawberry is classic.
Another friend brought the Devonshire cream and some homemade blackberry jam, they were perfect!
