Name: Currant Scones
Yield: Makes 12 scones
Ingredients: 3/4 cup whole milk; 2 large eggs, chilled; 3 cups unbleached all-purpose flour, plus more as needed; 1 tablespoon plus 1 teaspoon baking powder; 2 tablespoons superfine sugar; 1/4 teaspoon fine sea salt; A few gratings of fresh nutmeg; 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes; 1/2 cup dried currants; 1 large egg, well beaten with a hand blender, for glazing

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In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.

Recipe notes

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