1 3/4 sticks cold unsalted butter, cut into small pieces
3/4 cup whole milk
3 large eggs, lightly beaten
1 cup dried currants
Preheat oven to 375 degrees with racks in upper and lower thirds. Whisk together flour, sugar, baking powder, and salt in large bowl.
Add butter and blend with your fingertips until mixture resembles coarse meal with some small (roughly pea size) butter lumps. Stir in milk, eggs, and currants until just combined (dough will be sticky).
Drop batter in 20 (1/4 cup) mounds 1 inch apart on 2 ungreased baking sheets. Bake, switching position of sheets halfway through, until bottoms of scones are pale golden, 15-17 mins total.
Transfer to a rack and cool to warm.
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