British style currant scones americas test kitchen
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British-Style Currant Scones
Scones are great, especially those made in the traditional style, like these from America's Test Kitchen. Mostly because they're a vehicle for clotted cream. Definitely get clotted cream to go with them. And jam. You're set.
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British scones are not as sweet or as rich as American scones, and that makes them more suitable for serving with butter and jam.
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For our ultimate blueberry scone recipe, we wanted to bring together the sweetness of a coffeehouse confection, the moist freshness of a muffin, the richness of clotted cream and jam, and the super-flaky crumb of a good biscuit. Increasing the amount of butter and adding enough sugar gave the scones sweetness without making them cloying; cutting frozen butter into the flour and giving the dough a few folds helped the scones rise; and rolling out the dough before pressing the berries into it and rolling it up like a jellyroll before flattening it and cutting out the scones all contributed to making this our ideal scone recipe.
British scones are not as sweet or as rich as American scones, and that makes them more suitable for serving with butter and jam. To make the lightest, fluffiest scones, we added more than the usual amount of leavening: 2 teaspoons of baking powder per cup of flour. Rather than leaving pieces of cold butter in the dry ingredients as we do for flaky biscuits, we thoroughly worked in softened butter until it was fully integrated. This protected some of the flour granules from moisture, which in turn limited gluten development and kept the crumb tender and cakey. We add currants for tiny bursts of fruit flavor and brush some reserved milk and egg on top for enhanced browning. We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted.