Updated: Apr 5
Recipe by: Nancy Akmon
These buttery light scones have always been a favorite.
Pair them with the mock clotted cream, fruit butter, or fruit preserves.
2 cups unbleached flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup butter, unsalted, cut in to pieces
1/3 cup milk
1 large egg, beaten
2/3 cup currants (or raisins)
Preheat oven to 450 degrees Fahrenheit.
Into the bowl of a food processor, add the flour, sugar, baking powder, nutmeg and salt. Pulse on and off to combine.
Add the butter and process until mixture is coarse.
Add the milk and 1/2 of the beaten egg to the food processor bowl. Continue to pulse just until dough forms large pieces.
Turn out the dough onto a lightly floured surface.
Knead the currants into the dough.
Pat the dough out with your hands to form a circle 1/2" thick. Using a 2 1/2" round biscuit cutter, dipped in flour, cut the dough into 12 rounds.
Place the scones onto a greased baking sheet.
Refrigerate for 20 minutes, or until ready to use.
Brush tops with the remaining half of the beaten egg.
Bake for 15 minutes. Cool. Serve with jam and clotted cream.
1 cup heavy whipping cream
1/3 cup sour cream
1 tablespoon powdered sugar
Bring the whipping cream and sour cream to room temperature.
Pour the whipping cream into a bowl and beat it with an electric mixer until soft peaks form.
Add the sour cream and powdered sugar to the bowl. Beat until the mixture is very thick.
Place in the refrigerator until ready to serve.
Put into individual small serving dishes. This "mock" clotted cream is DELICIOUS!
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