Simple Currant Scones for Afternoon Tea
Ingredients
- 450g white self-raising flour
- 2 tsp baking powder
- 75g butter
- 125g currants or raisins
- 200ml whole milk (or non-dairy)
- 1 egg
Preparation
Preheat oven to 220°C or fan 200°C.
Sift dry ingredients together in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the currants.
Stir in enough milk to form a firm dough. Knead lightly and roll out on a floured surface to 2-3 cm thick. Cut out rounds with a cutter until all dough is used.
Place scones on a greased baking tray, brush tops with beaten egg, and bake for about 10 minutes or until risen and golden.
You can swap currants with any other berry you prefer.
