The flakiest mixed berry scones full of red and black currants. Ideal companions to a steaming cup of tea.
Who in the right mind would turn down a scone? No one. Make it a freshly baked mixed berry scone and my will power is slim to none. Why am I doing this to myself?
I love to create great food and I love to feed it to my husband and children.
If you share my love for baking and feeding your friends and family here is a simple recipe for you. I have never had too much success with scones, they never seemed to come out as flaky as the recipe promised. Here is what Jamie Oliver says in his book Jamie’s Great Britain,” Brilliant scones are about having confidence to do as little as possible.”
These scones are not picture perfect, they are rustic and scruffy but dang it…they ARE brilliant.
- Red and Black Currants (or any other berries you love)-150 gr/1/2 cup
- Cold Unsalted Butter( cubed)- 150gr/1/2 cup
- Flour- 500gr/2.5 cups
- Baking Powder- 2 heaped tsp.
- Sugar- 2 tbsp.
- Salt- a pinch
- Eggs- 2 large
- Milk- 4 tbsp.
- Clotted cream and your favourite jam, to serve
Preheat the oven to 400F/200C.
Put your cubes of butter, flour, baking powder and a pinch of salt into a bowl and rub the ingredients together until the mixture resembles oat flakes. Make a well in the middle and add eggs and milk.
Mix everything together with a spatula. You should have a soft and dry dough, don’t overmix. If your dough looks messy that’s a good sign. It shouldn’t be smooth if you want flaky, crumbly scones. If your dough is too dry and falling apart add a splash of milk to bring it together. Add your currants, quickly mix and put it in the fridge for 15 minutes covered with a plastic wrap.
Take the dough out of the fridge and divide into 3 parts. Form each part into a ball and roll it out on a floured surface 2 to 3 cm thick. You can cut out circles using a round pastry cutter or you can take the lazier route-roll out your balls into large circles, transfer them on a baking tray and then just divide each circle into 8 wedges but don’t separate the wedges.
Bake in the oven until golden for 12-15 minutes. ( You can bake them altogether if your oven is large enough or one by one like I did.)
Here is proof to the crumbliness of these beauties.
These scones are not sweet, so serve them with clotted cream and your favourite jam. If don’t live in England and your local store doesn’t carry clotted cream, a little bit of butter would also work but will never be a true substitute. Clotted Cream is my favourite English discovery.
Note: This recipe was adapted from “Jamie’s Great Britain” by Jamie Oliver