British-Style Currant Scones

Name: British-Style Currant Scones
Yield: Makes 12 scones
Ingredients: 3 cups (15 ounces/425 grams), all-purpose flour; 1/3 cup (2 1/3 ounces/66 grams), sugar; 2 tablespoons, baking powder; 1/2 teaspoon, salt; 8 tablespoons, unsalted butter, cut into 1/2-inch pieces and softened; 3/4 cup, dried currants; 1 cup, whole milk; 2 large, eggs

Desserts or Baked Goods
Breads
Quick Breads
Breakfast & Brunch
Easter

By Andrea Geary ･ Appears in Cook's Illustrated March/April 2014, America's Test Kitchen TV

Buttery rich American scones are a coffeehouse staple, but the fluffy and tender British original has a refined appeal all its own.

SERVES Makes 12 scones

TIME 55 minutes

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