Indulge your senses with the delightful aroma of freshly baked Miniature Cream Scones with Currants, a quintessential British treat that’s perfect for any occasion! Whether you’re hosting a charming afternoon tea or simply craving a sweet snack, these tender, flaky scones will transport you straight to a cozy café in the English countryside. With a prep time of just 15 minutes and a baking time of only 12 minutes, you’ll be savoring these delectable bites in no time. Ready to impress your friends and family with your baking prowess? Let’s dive into this scrumptious recipe that’s sure to become a favorite!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: British
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 cup unsalted butter, chilled
- 1/2 cup heavy cream
- 1/2 cup currants
- 1 egg (for egg wash)
Instructions
- Prepare your mise en place by removing the chilled butter from the refrigerator and cutting it into small 1/4-inch cubes. Keep the butter cold to ensure a flaky texture in the scones.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and sugar. This will help ensure even distribution of leavening agents and prevent lumps.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gently fold in the currants, distributing them evenly throughout the dry mixture.
- Create a well in the center of the mixture and pour in the cold heavy cream. Using a fork or wooden spoon, mix the cream into the dry ingredients just until a shaggy dough forms. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together. Pat the dough into a 1-inch thick rectangle.
- Using a sharp knife or bench scraper, cut the dough into 12 small, even-sized miniature scones. For uniformity, first divide the dough in half, then each half into six pieces.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk the egg in a small bowl to create an egg wash. Carefully brush the top of each scone with the egg wash, which will help create a golden, glossy finish.
- Place the scones on the prepared baking sheet, leaving about 1 inch of space between each scone to allow for slight spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with clotted cream, butter, or your favorite jam. These miniature scones are best enjoyed on the day they are baked.
Tips
- Keep Ingredients Cold: For the best texture, make sure your butter and heavy cream are chilled. This helps create the flaky layers that make scones so irresistible.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until a shaggy dough forms. Overmixing can lead to tough scones, so be gentle!
- Uniform Size: For even baking, ensure all scones are cut to the same size. Use a sharp knife or bench scraper for clean cuts.
- Egg Wash for Shine: Brushing the tops with an egg wash before baking not only gives a beautiful golden color but also enhances the scone's visual appeal.
- Serve Warm: These scones are best enjoyed warm, paired with clotted cream, butter, or your favorite jam. They’re a delightful addition to any brunch or tea gathering!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 50mg
