Recently, I was in England and Ireland and sampled some delicious scones. Big and fluffy and soo tasty slathered in jam and butter and clotted cream. I had them in a B&B in Sligo, beside the lake at Kylemore Abbey, in the cafeteria at the Victoria and Albert Museum and in Cambridge at Fitzbillies. These scones are just as delicious. They are based on the scones served at Butchart Gardens in Victoria (which is as British as we get in British Columbia). I saw the recipe yesterday morning in Gourmet magazine; someone had written in requesting the recipe. I figured that they were just the thing for Sunday morning (and a little something to remind me of my trip).
The were delicious. Buttery and fluffy. Perfect covered in blackberry jam (alas no clotted cream to be had). I froze what we didn’t eat right away to take for breakfast (a quick reheat in the toaster oven or microwave). I highly recommend this recipe – it would be perfect for a special tea or anytime you need a little treat.
Adapted from the Butchart Gardens via Gourmet
Yield: 15 to 20 scones
3 1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
220 mL butter, cold & cut into small pieces
1 cup whole milk
3 large eggs
3/4 cup dried currants
Preheat oven to 375F with racks in the upper and lower thirds.
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Add butter and cut into flour with a pastry cutter until butter is in pea-sized bits.
Stir in the currants.
Whisk together eggs and milk. Add to the dry mixture and stir until just combined (dough will be sticky).
Drop batter into 1/4 cup mounds onto 2 ungreased baking sheets.
Bake, switching the positions of the sheets halfway through, until the bottoms of the scones are pale golden – about 15 to 18 minutes
Transfer to a cooling rack. Serve warm.