Savoy Scones

prep time:: 30 min
total time:: 1 hr

Makes 8 scones

These scones are very versatile and can take on any type of flavoring. I’ve tried them with dried cranberries, fresh blueberries and savory with grated gruyere.

ingredients

1 3/4 cups all-purpose flour, plus more for rolling
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons sugar
1/2 cup currants, optional
Scant 2/3 cup buttermilk
1 large egg yolk, lightly beaten, for glaze
Clotted cream, for serving

directions

1
Preheat oven to 400 degrees. Line a baking pan with a Silpat or parchment paper. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to overmix. (Dough will be sticky.)
2
On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out eight 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
3
Bake until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool. Serve warm with clotted cream and strawberry jam.

notes

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Source: Gila