A modern take on the classic English scones, perfect for tea time or a cozy brunch.
Preheat your oven to 230°C (450°F) and line a baking sheet with parchment paper.
Ensure your oven is fully preheated for even baking.
Sift the flour, salt, and baking powder into a large mixing bowl.
Sifting helps to aerate the flour, resulting in lighter scones.
Add the sugar and cold butter to the bowl, then rub the butter into the flour mixture until it resembles fine breadcrumbs.
Use your fingertips to avoid warming the butter too much.
In a separate bowl, whisk together the egg, milk, vanilla extract, and orange zest.
Ensure the egg is fully incorporated for a uniform mixture.
Gradually add the wet mixture to the dry ingredients, mixing until a soft dough forms. Fold in the sultanas and currants.
Avoid overmixing to keep the dough tender.
Turn the dough out onto a lightly floured surface and gently knead until smooth.
Handle the dough gently to maintain its light texture.
Roll out the dough to about 1.5 cm (1/2 inch) thick and cut out rounds using a fluted cutter.
Re-roll scraps gently to avoid tough scones.
Place the scones on the prepared baking sheet and brush the tops with a little milk.
Brushing with milk gives the scones a golden finish.
Bake in the preheated oven for 10-15 minutes until well risen and golden brown.
Keep an eye on the scones to prevent overbaking.
Cool the scones on a wire rack before serving with butter, jam, and clotted cream.
Serve warm for the best experience.
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