Grandma Jilly’s Scones
INGREDIENTS
• 2¼ cups of all-purpose flour
• 2 tbsp of granulated sugar
• 2 ½ tsp of baking powder
• ½ tsp of baking soda
• ½ tsp of salt
• ½ cup of butter
• ½ cup of currants
• 1 cup of buttermilk (or milk with 1 tsp vinegar)
• 1 egg, lightly beaten
STEPS
1. Mix and stir the flour, sugar, baking powder, baking soda and salt together in a large bowl.
2. Cut in butter until the mixture resembles coarse crumbs. Stir in currants. Add buttermilk all over, all at once. Stir with a fork to make slightly sticky dough.
3. (Or, with Kitchenaid: Attach the mixing bowl, flat beater and pouring shield to the stand mixer. Add the flour, baking powder, sugar and salt to the bowl; turn the mixer to speed 2 and mix until well combined. Drop in the (very cold cut in cubes) butter and increase the mixer speed to speed 4. Mix for 2 minutes, or until the butter and flour are well mixed and the mixture looks like coarse crumbs.Turn off the mixer and scrape the sides of the bowl, stir in currants. Add the milk and mix on speed 6 until the mixture just forms a dough. This will only take about 8 seconds.)
4. With floured hands, press dough into a ball. Knead approximately 10 times. Pat (or roll out) dough until it is about ¾ inch thick.
5. Cut into rounds. Place on an ungreased baking sheet. Brush top of scones with egg.
6. Bake at 425 degrees F for 12-15 minutes. Makes 12-15 scones (depending on size).
• 2¼ cups of all-purpose flour
• 2 tbsp of granulated sugar
• 2 ½ tsp of baking powder
• ½ tsp of baking soda
• ½ tsp of salt
• ½ cup of butter
• ½ cup of currants
• 1 cup of buttermilk (or milk with 1 tsp vinegar)
• 1 egg, lightly beaten
STEPS
1. Mix and stir the flour, sugar, baking powder, baking soda and salt together in a large bowl.
2. Cut in butter until the mixture resembles coarse crumbs. Stir in currants. Add buttermilk all over, all at once. Stir with a fork to make slightly sticky dough.
3. (Or, with Kitchenaid: Attach the mixing bowl, flat beater and pouring shield to the stand mixer. Add the flour, baking powder, sugar and salt to the bowl; turn the mixer to speed 2 and mix until well combined. Drop in the (very cold cut in cubes) butter and increase the mixer speed to speed 4. Mix for 2 minutes, or until the butter and flour are well mixed and the mixture looks like coarse crumbs.Turn off the mixer and scrape the sides of the bowl, stir in currants. Add the milk and mix on speed 6 until the mixture just forms a dough. This will only take about 8 seconds.)
4. With floured hands, press dough into a ball. Knead approximately 10 times. Pat (or roll out) dough until it is about ¾ inch thick.
5. Cut into rounds. Place on an ungreased baking sheet. Brush top of scones with egg.
6. Bake at 425 degrees F for 12-15 minutes. Makes 12-15 scones (depending on size).