With less butter and sugar than their sweet, dense American counterparts, these British-style scones make the perfect vehicle for our sweet and chewy Zante Currants.
Prep time: 5 min
Cook time: 60 min
Total time: 65 min

Ingredients
-
3/4 Cup Buttermilk
-
2 Large Eggs, chilled, plus one egg, well beaten
-
3 Cups Unbleached All-Purpose Flour, plus more as needed
-
1 Tablespoon Baking Powder, plus 1 teaspoon
-
2 Tablespoons Superfine Sugar
-
1/4 Teaspoon Kosher Sea Salt Flakes
-
1 Dash Ground Nutmeg
-
10 Tablespoons Unsalted Butter, chilled and cut into 1/2-inch cubes
-
1/2 Cup Dried Zante Currants
-
Turbinado Sugar, for finishing (optional)
Directions
-
Position rack in center of oven, and preheat to 425°F. Line baking sheet with parchment paper; set aside.
-
Whisk together buttermilk and 2 chilled eggs in small bowl; set aside.
-
Sift together flour, baking powder, sugar, salt and nutmeg into bowl of stand mixer fitted with paddle attachment. Add butter. Set to medium speed, and mix until butter forms pea-size granules. Add currants, and mix until just incorporated.
-
Reduce speed to low, and add milk mixture. Continue mixing until dough barely comes together. Do not over-mix.
-
Flour work surface. Transfer dough to work surface, and sprinkle with 2 tablespoons flour. Knead dough several times, just until it no longer sticks to work surface.
-
Roll out dough to form 3/4-inch thick circle. Using 2-1/2-inch biscuit cutter with fluted edge, cut scones and place on prepared baking sheet, leaving 1 to 2 inches between. To assist with scone removal, dip cutter in flour between cuts.
-
Gather dough scraps, and knead very lightly to re-form into 2-1/2-inch thick circle. Cut remaining scones.
-
Brush thin layer of remaining beaten egg on top of each scone. Lightly sprinkle tops of scones with turbinado sugar if desired.
-
Place scones in oven, and immediately reduce heat to 400°F. Bake until golden, about 20 minutes. Let cool, undisturbed, for a few minutes before serving.