My Favorite Basic Scones
These are great to make when guests spend the night. You can prepare the wet and dry ingredients ahead of time, keeping them separate and refrigerated for the dairy. I like to do this the night before so all I have to do is mix and bake them in the morning.
Serve the scones with thick Greek-style yogurt, whipped cream or mascarpone cheese and your favorite homemade jam.
Yields 12 scones
1 cup currants
4 cups all-purpose flour
6 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 ounces butter
2 cups sour cream
2 egg yolks
2 egg whites mixed with 2 tablespoons water for wash or cream or milk
¼ cup sugar
Preheat oven to 375 degrees. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Add the butter and cut in with a pastry cutter until it is the size of small peas. Add the currants.
Mix together the sour cream and the egg yolks. Make a well in the center of the dry ingredients and add the sour cream mixture. Mix with a spoon until it comes together. Divide dough in half. Form each half into a pie shape. Cut into pie shaped wedges, about 6 slices per pie. Place them on the prepared pans about 2 inches apart.