Preheat oven to 400ºF (200ºC). Whisk together all-purpose flour, cake-and-pastry flour, baking powder, baking soda, nutmeg and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse meal.
Prep time
Cook time
Calories
Ingredients
Servings
Ingredients
Preheat oven to 400ºF (200ºC). Whisk together all-purpose flour, cake-and-pastry flour, baking powder, baking soda, nutmeg and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse meal.
Whisk together buttermilk, egg and honey; pour over flour mixture. Stir with fork until ragged dough forms. Stir in currants. Transfer onto lightly floured surface; knead 5 to 6 times or until mixture just holds together. Pat into 8-inch (20 cm) round.
Cut into 8 wedges; place wedges on parchment-lined baking sheet, about 2 inches (5 cm) apart. Brush with additional buttermilk and sprinkle with coarse sugar. Bake for 18 to 20 minutes or until golden brown and flaky.
Tip: Serve warm with butter and jam or honey butter.
Tip: Fold chopped toasted nuts into dough along with the currants if desired.
Get great recipe ideas by creating your flavour profile.
Already have an account? Log in now.
Sign up to save your favourite flavours.
Already have an account? Log in now.
