Once upon a time there was another Royal Wedding (William’s parents). I baked these scones and stayed up all night eating scones with homemade strawberry jam, clotted cream and little cucumber sandwiches. What a picture, me in my nightie, sitting propped up in bed with tea, scones and little sandwiches. Somehow, I fell asleep before the kiss on the balcony. An omen?
2 cups unbleached flour
2 ½ tsp. baking powder
¼ tsp. baking soda
2 Tbsp. sugar
¼ cup cold butter (2 oz.)
1 egg, beaten
2/3 cup buttermilk
(opt.) ¼ to 1/3 cup dried currants rinsed with hot water & drained on paper towels
Beaten egg, milk, or cream (to brush the scones with before baking to give the tops a nice glaze.
Preheat oven to 400 F.
Line a baking sheet with baking parchment that has been folded to fit if necessary.
Combine flour, baking powder, baking soda & sugar in medium bowl. Cut in the butter until mixture resembles fine crumbs; adding currants if using. Whisk together, using a with a fork, the egg & buttermilk. Add to the flour mixture & stir quickly until dough clumps together. Adding more buttermilk if mixture appears too dry.
Turn dough onto a lightly floured surface & knead very lightly, about 8 – 10 times. (Overkneading will toughen the dough). Pat or roll dough into a ¾” thick round. Cut out scones with a 2 ½” floured biscuit cutter. Place them 1” apart on the parchment lined baking sheet. Brush tops with a little beaten egg or milk or cream to glaze.
Place in the preheated oven for approximately 12 – 15 minutes on until well risen and golden. Serve warm with butter, or my absolute favourite, strawberry jam and clotted cream or crème fraiche.**
If you would like to make crème fraiche, please see Making Crème Fraiche.