Butter (cold and
cut into cubes)
2-1/2 cups +
1/2 to 3/4 cup
- Mix the dry ingredients together. Add the cubes of butter and work it until it is the size of dried lentils. If the butter pieces are too small, the scones will not be as flaky.
- Whip the egg with the yolk and the cream. Add the currants.
- Add the liquid to the dry ingredients slowly. The dough might not need all the liquid, so add the last bit slowly.
- Mix until a dough forms. Do not overwork the dough. The dough should be soft, but not wet or sticky.
- Roll out the dough using the Roul'Pat® and rolling pin approximately 3/4 inch thick.
- Cut the scones into the desired shape and place them on the SilPain® mat lined baking tray.
- Bake the scones at 350F for 10 to 15 minutes, until browned on the bottom and around the edges.
- Rotate tray in oven for even bake. When scones develop a light golden brown color, remove from oven.
The golden raisins need to be plump and soft and the dried cranberries not too dry. Avoid if hard and dried out.
The scraps of dough can be reused and shaped, but will lose some of their delicate flaky texture if overworked.
Baked scones should be served the day they are made. Ideally paired with fruit preserves and clotted cream.
Perfect for breakfast, or tea service.
Brush scones with either heavy cream or egg wash and sprinkle with sugar (optional).
Substitutions: Currants, dried nuts, or any other dried fruits can be substituted.