Studded with currants, oh-so-buttery and slightly sweetened with honey, these scones are a lovely addition to the brunch spread.
INGREDIENTS 8 SERVINGS
- 2 cups (500 milliliter) all-purpose flour
- 1/2 cup (125 milliliter) cake-and-pastry flour
- 1 tablespoon (15 milliliter) baking powder
- 1 teaspoon (5 milliliter) baking soda
- 3/4 teaspoon (4 milliliter) Ground Nutmeg
- 1/2 teaspoon (2 milliliter) Sea Salt Grinder
- 1/2 cup (125 milliliter) unsalted butter, cold and cubed
- 1 cup (250 milliliter) buttermilk, plus extra for brushing
- 1 egg
- 1/4 cup (60 milliliter) Liquid Honey Beehive
- 3/4 cup (175 milliliter) currants
- 1 tablespoon (15 milliliter) coarse sugar
- 1 Preheat oven to 400ºF (200ºC). Whisk together all-purpose flour, cake-and-pastry flour, baking powder, baking soda, nutmeg and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse meal.
- 2 Whisk together buttermilk, egg and honey; pour over flour mixture. Stir with fork until ragged dough forms. Stir in currants. Transfer onto lightly floured surface; knead 5 to 6 times or until mixture just holds together. Pat into 8-inch (20 cm) round.
- 3 Cut into 8 wedges; place wedges on parchment-lined baking sheet, about 2 inches (5 cm) apart. Brush with additional buttermilk and sprinkle with coarse sugar. Bake for 18 to 20 minutes or until golden brown and flaky.
- 4 Tip: Serve warm with butter and jam or honey butter.
- 5 Tip: Fold chopped toasted nuts into dough along with the currants if desired.