They're from ATK, but posted to the Wisconsin Public Radio.
https://www.wpr.org/recipe-british-style-currant-scones-americas-test-kitchen
3 cups (15 ounces) all-purpose flour
1/3 cup (2 1/3 ounces) sugar
2 tablespoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
3/4 cup dried currants
1 cup whole milk
2 large eggs
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses. Add butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. Transfer mixture to large bowl and stir in currants.
2. Whisk milk and eggs together in second bowl. Set aside 2 tablespoons milk mixture. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.
3. Transfer dough to well-floured counter and gather into ball. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick. Using floured 21/2-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 rounds. Discardremaining dough.
4. Brush tops of scones with reserved milk mixture. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes; rotating sheet halfway through baking. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.
Marilyn's Note: I didn't do the 25-30 kneads (I only did about 5 or 6) and that affected the final product. A few of the scones rose straight, but others collapsed because the dough wasn't consistent throughout. I'm at Mom's and she has no biscuit cutters and I have 3 sets in NC so I refused to go on Amazon and order YET ANOTHER SET. I looked in FIVE different stores for biscuit cutters (dough is 1" thick so I needed a fairly deep one, but after the stores with kitchen supplies, I broadened my search and looked in Lowes. There I found the perfect object (a tin duct connector--nicely thin with sharp edges) but it was 4" in diameter and that just wasn't going to work because my mouth is definitely less than 4" across. I finally gave up, came home, sat down and ate a yogurt. Then I looked at what was in my hand. The Yoplait container morphed into a 2.5" biscuit cutter by trimming the top and cutting a hole in the bottom to push out scones if they got stuck. Flouring the cutter for each cut really made a difference. And although they were 'best" warm from oven, they were still very good when pan-fried with a bit of butter to warm them up. We ate them for 4 days with homemade peach jam.
https://www.wpr.org/recipe-british-style-currant-scones-americas-test-kitchen
3 cups (15 ounces) all-purpose flour
1/3 cup (2 1/3 ounces) sugar
2 tablespoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
3/4 cup dried currants
1 cup whole milk
2 large eggs
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses. Add butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. Transfer mixture to large bowl and stir in currants.
2. Whisk milk and eggs together in second bowl. Set aside 2 tablespoons milk mixture. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.
3. Transfer dough to well-floured counter and gather into ball. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick. Using floured 21/2-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 rounds. Discardremaining dough.
4. Brush tops of scones with reserved milk mixture. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes; rotating sheet halfway through baking. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.
Marilyn's Note: I didn't do the 25-30 kneads (I only did about 5 or 6) and that affected the final product. A few of the scones rose straight, but others collapsed because the dough wasn't consistent throughout. I'm at Mom's and she has no biscuit cutters and I have 3 sets in NC so I refused to go on Amazon and order YET ANOTHER SET. I looked in FIVE different stores for biscuit cutters (dough is 1" thick so I needed a fairly deep one, but after the stores with kitchen supplies, I broadened my search and looked in Lowes. There I found the perfect object (a tin duct connector--nicely thin with sharp edges) but it was 4" in diameter and that just wasn't going to work because my mouth is definitely less than 4" across. I finally gave up, came home, sat down and ate a yogurt. Then I looked at what was in my hand. The Yoplait container morphed into a 2.5" biscuit cutter by trimming the top and cutting a hole in the bottom to push out scones if they got stuck. Flouring the cutter for each cut really made a difference. And although they were 'best" warm from oven, they were still very good when pan-fried with a bit of butter to warm them up. We ate them for 4 days with homemade peach jam.
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