|So easy to blend with a pastry cutter|
Even though I love high tea, drink my tea British-style, and have eaten my share of Currant Scones, I’ve never made them before. I don’t know what I was waiting for! I had come to think of them as specialty bakery items that were hard to find. Well, Sarabeth’s recipe is so easy that I’m sure to make them again, and again.
I highly recommend her cookbook, Sarabeth’s Bakery: From My Hands to Yours. Her instructions are clear, and everything I’ve made has turned out great – check it out: Margaret’s Espresso Cake; Sarabeth’s Blueberry Crumb Muffins; and Sarabeth’s Mini Ruby Cakes – which I’ve made full-size as well.
|Beautiful pastry dough|
All you need to top these off is some of Sarabeth’s Preserves, or Lemon Curd, and Clotted Cream. Enjoy with a cup of your favorite tea!
These Scones are so flaky & bake up so high – they’re just perfect. Thus ends my quest for specialty stores in SoCal – well, for Scones, anyway…
|Studded with Currants & ready for the oven after a quick brushing with egg wash|