Quick and Easy Afternoon Scone Recipe
This scone recipe is easy to follow and produces light, flaky and buttery treats. This recipe includes dried currants, but simply leave them out if you don’t like dried fruit.
When making scones, it’s important to avoid overworking the dough. Otherwise, they may turn out too hard. Ensure the baking powder you use is fresh because you want your sconce to be light and fluffy. Baking powder loses its potency quickly, so your scones won’t rise properly if it is old.
Read on for a quick and easy afternoon scone recipe.
- 260 grams (about 2 cups) all-purpose/ plain flour
- 1 tablespoon baking powder
- 2 tablespoons caster sugar
- 1/2 teaspoon table salt
- 4 tablespoons (2oz) unsalted butter
- 3 large eggs
- 1/2 cup heavy cream (more if needed)
- 1/2 cup dried currants
- Preheat your oven to 200 C.
- Line your baking sheet with baking paper, or if you are cooking with gas, use a silicone baking mat.
- Separate 1 of the eggs and beat egg white with a tablespoon of water in a small bowl. Set aside.
- Combine the flour, baking powder, sugar, and salt in a large mixing bowl.
- Cut in the butter until the mixture resembles large crumbs.
- In a separate bowl, beat remaining 2 eggs with a fork and stir in the cream.
- Mix the egg and cream mixture into the dry ingredients.
- Stir in the currants.
- Turn the dough onto a floured board and press it together into a single lump.
- If it doesn’t hold together, add a little more cream, one tablespoon at a time, until it does. Make sure you don’t overwork the dough.
- Gently roll or press the dough out until it’s about 1 inch thick.
- Cut into rounds with a round or fluted pastry cutter.
- Push together offcuts and press out again to cut more.
- Arrange the scones on baking sheet.
- Brush with the egg white and place the baking sheet in the oven.
- Bake 15 minutes or until golden.
Once your scones have cooled, serve them with whipped cream and jam. Yum!
Tips for Baking Scones
- Keep scones as cold as possible before baking, as this helps them rise better.
- Ensure your oven is fully preheated before baking scones.
- Bake large scones for 12 – 20 minutes.
- Bake smaller scones for 8 minutes.
What kind of oven are you using?
Baking times vary with different ovens. Gas ovens typically require a shorter preheating time than electric ovens, which helps them cook faster and saves energy. Generally, gas ovens need 5 – 10 mins to warm up compared to electric ovens, often requiring at least 15 mins. The advantages of natural gas ovens continue as they usually have better temperature control, making it easier to keep the temperature constant and avoid burnt food or uneven cooking.
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