Brunch Scones

I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.

Step: 2

Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.

Step: 3

On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.

Step: 4

Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

Per Serving: 239 calories; protein 4.3g; carbohydrates 36.8g; fat 8.7g; cholesterol 46.7mg; sodium 191.2mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.