Current Scone Recipe
Make Current Scone Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Mix-ins
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Mixing
- 3
Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- 4
Add Wet Ingredients
Pour in the heavy cream and vanilla extract. Mix gently until just combined.
- 5
Fold in Mix-ins
Add the dried currants and lemon zest to the mixture. Fold gently until evenly distributed, being careful not to overmix.
Baking
- 6
Shape the Dough
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to cut out rounds.
- 7
Bake the Scones
Place the scones on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until golden brown on top.
- 8
Cool and Serve
Remove the scones from the oven and let them cool on a wire rack for a few minutes before serving warm.