These scones are a delightful treat, perfect for breakfast or tea time.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and the right texture for your scones.
In a large mixing bowl, combine the flour, sugar, and baking powder.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agent.
Cut the cold butter into the flour mixture using a pastry blender until it resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
Add the yogurt and honey to the mixture, stirring gently with a fork until the dough just comes together.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and gently knead in the currants.
Handle the dough lightly to avoid overworking it.
Divide the dough in half and shape each half into a 6-inch circle.
Use a light touch to maintain the dough's texture.
Cut each circle into 8 wedges and place them on a baking sheet lined with parchment paper.
Ensure the wedges are spaced apart to allow even baking.
In a small bowl, mix the water and an additional tablespoon of honey. Brush this mixture over the scones.
The glaze adds a beautiful golden finish to the scones.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown.
Check the scones a minute or two early to avoid overbaking.
Allow the scones to cool slightly before serving. Enjoy them warm with your favorite spread.
Serving the scones warm enhances their flavor and texture.
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