Currant Scones

Preheat the oven to 220 °C, grease a baking tray and dust with flour. Sift the flour with the sugar, baking soda and salt into a wide bowl. With your fingers, work in the butter to make a coarse crumbly mixture. Stir in the currants and press a bulge into the center of the dough. Mix cream of tartar with buttermilk or milk and pour into the bulge.

Gently mix to form a soft, sticky dough.

Knead dough lightly on a floured surface for 1 minute and pat flat into a 2, 5-inch-thick dough sheet. Using a 6 cm dia. round cookie cutter, cut out scones, place on prepared baking sheet and bake in the oven for 15 minutes, until scones are lightly browned and a poked stick comes out clean.

Scones taste best very fresh – with butter or possibly whipped cream and jam.

Cooking”

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