Superb Scones

I have a love/hate relationship with scones. Most scones I've had are dry, sugary-sweet, hard, triangle-shaped hockey pucks. I usually avoid them at continental breakfasts and Starbucks. However, a good scone is a thing of beauty: light, flaky, slightly sweet, and at the same time dense and satisfying like a biscuit. When I saw this scone recipe in Everyday Food, it looked promising. Simple ingredients, not a lot of sugar - I felt confident even though I am NOT a baker by stretch of the imagination. Baking is definitely not my strength so I only venture out every once in a while.

I have made these scones twice now, and I am amazed at how easy they are and how perfectly they turn out every time. Brent and I have eaten them for breakfast, snacks, and even dessert. They are awesome!!!

Currant Scones

from Everyday Food, 2005

2 cups all-purpose flour (spooned and leveled), plus more for work surface
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
3/4 cup dried currants (find in the dried fruit aisle, right next to the raisins)
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 tablespoon milk

1.Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.

2.With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not over mix).

3.Transfer dough to a lightly floured work surface (I just used my countertop); knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Re-roll and cut scraps once. (I bought a biscuit cutter for $.99 at the grocery store)

4.Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.

Lest you imagine that my kitchen is like a Food Network studio, take a gander at this sweet treat of a mess I ended up with after making these scones. It was worth every bit, but I do think this mess was a little excessive. I'll try to do better next time, and don't worry... I cleaned it all up :-)