A traditional Scottish quick bread, scones are welcome as a treat for breakfast or as a teatime snack with a cup of hot and steaming tea. Scones are easy to master, and make simple but mightily delicious teatime treats. Scones come in many sizes and flavors, sometimes I bake those classic quadrant shaped scones and recently when I was on an experimental mood I baked these British Savory Bite Size Scones with currants and rosemary.
175 Gm / 1 ½ Cup All Purpose Flour + For dusting
40 Gm/ ¼ Cup Unsalted Butter, chilled and cubed + For brushing
¼ Cup Castor Sugar
⅓ Cup Milk, chilled
1 Tsp Baking Powder
⅓ Cup Raisins, whole
A pinch of salt
Rosemary leaves, chopped, as per taste
Light Brown Sugar, to sprinkle on top (Optional)
Sieve flour, salt and baking powder in a bowl.
Mix chopped rosemary leaves and raisins into the flour mixture.
Add sugar and diced butter. Rub the mixture between fingers to get bread crumb like consistency.
Using milk little by little bind a smooth and soft dough. Do not knead the dough.
Dust the surface with flour and roll out dough into a sheet of thickness 2 cm.
With a round cookie cutter cut out round shapes from the sheet.
Gently reshape the leftover dough and cut again into shape.
Grease a baking tray with butter and line it with parchment paper or cookie sheet.
Arrange scones in the baking tray and brush with melted butter or egg wash.
Sprinkle light brown sugar over the scones.
Preheat oven at 180 degree celsius and bake scones for 20 – 25 minutes or until light golden in color and cooked.
Let it cool down on a wire rack and enjoy with a hot steaming coffee.
It can stored at room temperature for 15 – 20 days in an airtight container.