Scones are a type of quick bread very popular in the United Kingdom, especially associated with tea time. Their origin dates back to Scotland, where they were originally made with oats and cooked on a hot stone. Over time, the recipe has been adapted and spread throughout the world. In Latin America, although they are not as traditional, scones are mainly known as 'panecillos' or simply by their English name, 'scones', and in some countries they are even called 'quick biscuits'. Each region may vary slightly in ingredients or techniques, but the essence is the same: a small, fluffy, and slightly sweet bread that accompanies beverages like tea or coffee.
In countries like Mexico, Argentina, or Chile, scones have gained popularity thanks to the influence of international cuisine and are often served for breakfast or snacks accompanied by jams or butter. Furthermore, the ingredients can vary depending on local availability, adding nuts or dried fruits for a special touch. This versatility makes scones a practical and delicious option in different culinary cultures.
How to prepare Super Scones
Combine flour, sugar, baking powder, baking soda, and salt carefully.
Incorporate the butter until fine crumbs are obtained.
Add the currants.
In a small bowl, lightly beat the egg.
Remove 1 tablespoon and mix it with the cream.
Set aside.
Add the sour milk to the remaining egg.
Add it all at once to the dry ingredients, mixing with a fork until a soft and slightly sticky dough is obtained.
Form a ball and place it on a lightly floured surface.
Gently knead a few times until smooth.
Roll out or flatten to a 2.5 cm thickness.
Cut into 7.5 cm or 6.3 cm circles.
Place on an ungreased baking sheet.
Brush the surface with the reserved egg mixture.
Bake in a 218-degree Fahrenheit oven for approximately 15 minutes or until golden and cooked through.
Serve freshly baked and warm if possible.
