impromptu scones

Scones are the perfect for when you want something sweet, fast. Better still, you probably have everything you need to make them in your kitchen already! Today, I decided to make a teatime classic – currant scones served with whipped cream and strawberry jam. I used this recipe for Savoy Scones from Martha Stewart.

Modifications and tips:

- I prefer to use buttermilk in scones for flavour.

- Be sure to soak the currants in freshly boiled water before adding them to the dough. This will plump them up nicely – I promise this extra step is worth it.

- Use a pastry cutter to combine the dry ingredients and the butter so that it doesn’t get warm from contact with your hands. Mix the buttermilk and currants in with a spoon and then use your hands knead the dough and form it. Don’t push down on it too hard as you flatten the dough out with a rolling pin either – basically, the less direct contact you have with this dough, the better!

- Right before you put them in the oven sprinkle the scones with a touch of granulated sugar.

Serve:

- Traditionally, scones are served with clotted or Devonshire cream – definitely not staples in my fridge. Instead, I prepared some soft whipped cream with a bit of sugar and vanilla extract to taste.

- As far as I’m concerned, tea is the only way to go with currant scones – Earl Grey, specifically.

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