January 5 Baking for snacking this weekend and to stave off the deep winter temps that have taken hold of Seattle in this first week of the new year.  Scones also provide an excuse to use up the last jar of marmalade in the pantry.  The Forgotten Skills of Cooking has a good base line scone recipe to use as a guideline.  I added currants and lemon for sweetness and zip.

Heat the oven to 475˚F.


  • Flour 450g
  • Baking powder 2t
  • Sugar 25g
  • Pinch of salt
  • Dried Currants 50g
  • Zest from 1 lemon
  • Butter 3oz cubed
  • Whole milk 200mL

Combine the dry ingredients.  Blend the milk and egg together.  Rub the butter into the dry ingredients until the mixture has the feel of coarse sand.  Make a well in the center.  Add the wet ingredients.  Stir to combine with your fingers or a fork.  Do not over work the dough or the finished product will be tough.

Flour your work surface.  Turn the dough out onto it.  Cut into desired shapes.  Arrange on a sheet tray with space between each scone to allow for even baking.

Egg Wash

  • Milk 2T
  • Egg 1

Mix the egg and milk together.  Brush over each scone.  The goodies will come out of the oven golden brown and shiny on top.  Bake for 10-12 minutes rotating once.  Allow to cool for a few minutes before transferring to a wire rack.  Wait for them to cool or don’t – it’s up to you.  Either way enjoy with a thick smear of butter and a dollop of jam.


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