English Scones (from America’s Test Kitchen)

These will work perfectly for you the very first time you try them. They are a great and classy alternative to baking powder biscuits.


12 scones.


  2 cups all-purpose flour
  3 tbsp sugar
  1 tbsp baking powder
  ½ tsp salt
  5 tbsp unsalted butter cut into ¼" cubes and chilled
  ½ cup currants
  1 cup heavy cream
  milk-and-powdered-sugar glaze


1. Preheat oven to 450° with rack in middle position.

2. Pulse all dry ingredients together 6 times in food processor. Scatter butter across top and pulse until mixture resembles coarse cornmeal, about 12 times. Add the currants and pulse once to combine. Empty into a large bowl.

3. Stir in cream and mix with a rubber spatula, about 30 seconds.

4. Turn out on a floured counter top and knead slightly, 10 seconds. Form a 9" disc and force into 9" cake pan to get the shape (butter in dough will keep it from sticking too much). Turn out on floured surface again and cut once in half, again in half, then make three pieces out of each quarter.

5. Arrange on an ungreased baking sheet and put into oven for 12-15 minutes—until golden brown. Brush with glaze.

6. Be sure to cool them on a wire rack 10 minutes prior to serving. Serve optionally with lemon curd.