The Best Scones in the World

"Adapted from Out to Brunch by Donna Dooher and Claire Stubbs."
 
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Ready In:
33mins
Ingredients:
10
Yields:
12 scones
Serves:
6
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ingredients

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directions

  • Preheat the oven to 400°F
  • Sift together the flour, baking powder, baking soda, sugar and salt.
  • Using a box grater, grate the butter into the flour mixture.
  • Break the shortening into little pieces and add to the mixture.
  • With your fingertips, work the flour, butter and shortening together until it resembles a coarse, oatmeal-like mixture.
  • Add the currants and lemon zest and stir.
  • Add the cream and mix gently until a ball forms.
  • Turn the dough onto a floured work surface and either pat the dough or roll it out into a 1/2-inch circle.
  • Using a 2-inch cutter, cut the dough into rounds.
  • Transfer the rounds to a parchment-lined baking sheet. Brush the rounds with a bit of heavy cream and sprinkle with granulated sugar.
  • Reroll the scraps and cut out more scones. If scraps are too small to roll out then pat them into circles of 1-inch thickness.
  • Bake for 15 to 18 minutes, or until the scones have risen and are golden.
  • Enjoy!

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