These scones are a delightful way to start your day, combining a tender crumb with bursts of flavor from dried fruits and a hint of citrus.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Ensure the dry ingredients are well mixed for even distribution.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the scones.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Whisking ensures the egg is fully incorporated into the milk.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Overmixing can make the scones tough, so mix just until combined.
Fold in the raisins, dried currants, and lemon zest.
Gently fold to avoid breaking the dried fruits.
Turn the dough out onto a floured surface and knead gently a few times. Shape into a disk about 1 inch thick.
Avoid over-kneading to keep the scones tender.
Cut the disk into 8 wedges and place them on the prepared baking sheet.
Leave space between the wedges for even baking.
Brush the tops of the scones with a little milk for a golden finish.
This step adds a nice golden color to the baked scones.
Bake in the preheated oven for 20-25 minutes or until golden brown. Let cool slightly before serving.
Check for doneness by ensuring the scones are golden and firm to the touch.
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