Sarabeth's Bakery Currant Scones

READY IN: 1hr 20mins
YIELD: 12 scones




  • Position a rack in the center of the oven; preheat to 425°.
  • Line a half-sheet pan with parchment paper.
  • Whisk the milk and 2 eggs together in a small bowl; set aside.
  • Sift the dry ingredients together in the bowl of a stand mixer.
  • Add the butter; attach the bowl to the mixer and fit with paddle attachment.
  • Mix on med-low speed until the mixture looks mealy with some pea-size bits of butter.
  • Mix in the currants.
  • Decrease mixer speed to low; add the milk mixture, mixing just until the dough barely comes together.
  • Turn the dough out onto a well-floured work surface and sprinkle with about 2 tablespoons flour on top.
  • Knead the dough a few times, just until it doesn't stick to the work surface.
  • Do not overwork the dough; the surface will be floured, but the inside of the dough should remain on the wet side.
  • Gently roll out the dough into a 3/4-inch thick round.
  • Using a 2 1/2 inch fluted biscuit cutter, dipping it into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan.
  • To get the most scones out of the dough, cut out the scones close together in concentric circles.
  • Gather up the dough scraps, knead very lightly, and repeat to cut out more scones.
  • Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
  • Place the scones in the oven and immediately decrease heat to 400°.
  • Bake until golden brown, about 20 minutes.
  • Cool on the pan for a few minutes, then serve warm or cool completely.
  • Serve with jam.