- 2 1/4 cups all purpose flour
- 2 Tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup currants or raisins
- 1 cup buttermilk (or milk soured with a small amount of vinegar or lemon juice)
- 1 egg lightly beaten
- In large bowl stir together flour, sugar, baking powder, baking soda and salt.
- Using a pastry blender or a box grater to grate the butter, cut in butter until mixture resembles coarse crumbs.
- Stir in currants.
- Add buttermilk all at once, stiring with a fork to make soft, slightly sticky dough.
- With floured hands press dough into ball.
- On lightly floured surface, knead gently 10 times.
- Pat out dough into 3/4″ thick round using a cup.
- Place on ungreased baking sheet.
- Gather scraps and repeat dough once.
- Cut out more rounds.
- Brush tops with egg.
- Bake at 425F for 12-15 min or until golden.
Homemade Devonshire cream
1/2 cup heavy cream
1 Tbsp powdered sugar
3/4 cultured sour cream
- Whip heavy cream with the sugar until soft peaks form.
- Add the sour cream and beat until just fluffy and well combined.
- Refrigerate until serving.
Top warm scones with jam and Devonshire cream.