Imagine sinking your teeth into a scone so divine, it could have graced the tables of the Dashwood sisters themselves! These Sense and Sensibility Scones are more than just a recipe - they're a culinary journey through the pages of Jane Austen's beloved novel. With a perfect balance of tender crumb, sweet currants, and a golden-brown exterior, these scones promise to elevate your teatime from ordinary to extraordinary. Whether you're a literature lover, a baking enthusiast, or simply someone who appreciates a truly sublime treat, these scones are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup heavy cream
- 1 egg
- 1/2 cup currants or raisins
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized butter pieces.
- Gently fold in the currants or raisins, ensuring they are evenly distributed throughout the dry ingredients.
- In a separate small bowl, whisk together the heavy cream and egg until well blended.
- Create a well in the center of the dry ingredients and pour in the cream and egg mixture. Stir gently with a fork until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a circular shape about 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges, separating them slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with additional heavy cream and sprinkle with a pinch of sugar for a golden, crisp top.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with clotted cream, jam, or enjoy as is with a cup of tea in true British fashion.
Tips
- Keep it Cool: The secret to flaky scones is cold butter. Keep your butter in the refrigerator until the moment you're ready to use it, and work quickly to prevent it from warming up.
- Don't Overwork the Dough: Treat the dough gently! Overmixing will develop gluten and make your scones tough instead of tender. Mix just until the ingredients come together.
- Precision Matters: Use a sharp knife to cut your scones, and make clean, decisive cuts. This helps the scones rise evenly and creates those beautiful, distinct edges.
- Cream Wash Magic: The optional cream and sugar topping isn't just for looks - it creates a gorgeous golden crust and adds a delightful crunch.
- Serve Immediately: These scones are at their absolute best when served warm. If you're not eating them right away, reheat briefly in the oven to restore their just-baked magic.Pro Tip: For an extra literary touch, pair these scones with a cup of Earl Grey tea and imagine yourself in the drawing room of Barton Cottage!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 60mg
