Scottish Scones

Ingredients:

225 grams (1 ½ cups) all purpose flour
¼ cup (50 g/60 mL) granulated sugar
1 ½ tablespoons (25 mL) baking powder
½ teaspoon (2.5 mL) salt

75 g (1/3 cup) cold unsalted butter, cut into small pieces

¾ cup (185 mL) heavy cream mixed with 1 teaspoon white vinegar or lemon juice
½ cup (125 mL) currants

Egg Wash, plus extra granulated sugar

Tea scones

Ingredients:

300 g (2 cups) all purpose flour
½ cup (100 g/125 mL) granulated sugar
2 teaspoons (10 mL) cream of tartar*
1 teaspoon (5 mL) baking soda*
¾ teaspoon (4 mL) salt

½ cup (115 g/1 stick) unsalted butter (cold) cut into small pieces

½ cup (125 mL) raisins or currants
2 large eggs, slightly beaten
1/3 cup (85 mL) milk

Egg Wash, plus extra granulated sugar

* Two teaspoons of cream of tartar plus 1 teaspoon of baking soda=1 tablespoon baking powder.

Egg Wash:   1 egg yolk + 1 tablespoon of cream or milk

Method for both:

Prep time: 10 minutes                  Baking Time: 15-20 minutes
Yield: 8 scones

1. Whisk together the flour, sugar, leavening ingredients, and salt.
2. Cut in the butter until it is in pea-sized lumps. Do not over-mix.
3. Stir in liquid ingredients and dried fruit just until blended.
4. Turn dough onto a floured surface and shape into a circle, approximately 9 inches in diameter (about ½ inch thick). Place on a greased (or parchment-lined) baking sheet.
   
5. With a floured knife, cut the dough into 8 pie-shaped wedges.   With the floured knife, separate each wedge, pulling them out a little from the circle so that there is some space between each wedge.
6. Let the dough rest for 10 minutes as you preheat the oven to 375⁰F (190⁰C) and prepare the egg wash (whisk together the egg yolk and milk/cream)
7. Brush each scone with the egg wash. Sprinkle some extra granulated sugar over each wedge.

8.   Bake for 15-20 minutes at  375 degrees F  (190⁰C), or until the tops are golden.