Blackcurrant Scones

Scones seem to vary in appearance from one café to the next, some so tall that I can taste the baking powder just by looking at them. I prefer mine reasonably raised, soft to the bite and nothing but a pleasure to eat. I flavour mine with fresh blackcurrants rather than using the more traditional dried fruits, but you can use those just as successfully if you prefer. Lightness of is key too – over working the flour once the milk has been added will result in a heavy, tough scone. I like to