Far Away Fruit Scones

Last summer I’d been itching for an exit. A departure from the D.C. heat and dull desk job that I’m complaining about, again. I wanted to go somewhere new knowing, of course, that I would return. But even if only briefly – I wanted to be somewhere far away.

Edinburgh seemed like the ideal place for me to get lost – cobblestone streets, strong Harry Potter affiliation, a way way back history. And tea. And scones.

During a historical walking tour intermission, my guide invited our group to duck into a little tea shop off the main drag. Deacon’s House Cafe, tucked away in Brodie’s Close, was the eatery of my traveler’s dreams. Down a stone passageway, illuminated with string lights emitting a yellowish glow, the little cubby had scuffed floors, dark wood paneling and seemingly too many tables and chairs to be allowed. Our five person-tribe, which included my mom, ordered steaming pots of tea and massive fruit scones. We had to play table Tetris to get it all to fit on our wooden round.

The simple fruit scone slathered in butter and berry fruit preserves was my favorite bite of the whole trip. More, the hustle and buzz of this little cafe was the perfect escape from my sometimes mind-numbing daily grind. As my scone turned to crumbs, all life’s stressors seemed to melt away and I was very happy to be somewhere new and far away.

These delicious Fruit Scones can be made in minutes and require only a few ingredients. (Complete list in recipe below.)

Preheat the oven to 400°F. Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl.

Add the cold grated butter and rub it into the flour with your hands.

Mix together the cream, egg and vanilla. Add the liquid to the dry and gently fold it in using a spatula.

Dump the scone dough onto a generously floured surface and pat into a ball.

Roll the dough out into an oblong that is about a quarter of an inch in thickness. Add half of the currants to the bottom half of the dough. Fold the top half over and pat it down to seal. Repeat until all the currants are incorporated.

Pat the dough into a square that is half an inch in thickness. Using a two and a half inch cookie cutter, cut the dough into rounds. Re-roll and cut scraps until all the dough is used.

Transfer the scones to a cookie tray lined with parchment and brush the tops with additional cream. Sprinkle with granulated sugar. Place the scones in the freezer for 10 minutes.

Bake for 18-20 minutes until the scones are golden brown around the edges. Serve scones hot from the oven.

Layers of flaky pastry studded with sweet currants are delicious as is.

Or slathered in butter, Devonshire Cream or jam.