When it comes to afternoon coffee or tea, scones are a classic accompaniment. Rather than the heavy and dry creations that so many American coffee shops like to sell to unsuspecting consumers, a real British scone is a bit more like a (US) biscuit, light and somewhat fluffy. They are not particularly sweet, hence the need for jam and cream to be served with them, but they do have a worryingly addictive buttery flavor that will make you reach for a second or third if they are on the small side. These scones were baked up by UK food blogger Jam Faced. They have currants and a bit of orange zest in them, which really provides flavor boost, and they were served with clotted cream and black cherry jam.

Read on for a recipe if you want to try making these at home.

3 cups all purpose flour
3 tablespoons sugar
2 tsps baking powder
1/2 tsp salt
1/2 cup chilled unsalted butter, cut into pieces
1/3 cup dried currants
1 egg, beaten to blend
3/4 cup plus 3 tbsp (approx) cream

2 tbsp cream, for brushing

Butter or whipped cream
Assorted jams

Preheat oven to 425F. Line a large baking sheet with parchment paper.
Mix flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles fine meal, with pieces ranging from sand grains to small peas. Mix in currants. Mix in egg and enough cream (adding it gradually) to form soft dough.
Turn dough out onto a lightly floured surface and pat into 3/4-inch-thick round. Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps, press together and pat out to 3/4-inch-thick round. Repeat cutting to make out additional rounds. Place all rounds on baking sheet and brush with cream.
Bake until scones are golden brown, about 18 minutes. Serve warm with butter or whipped cream and jam.

Makes about 15 scones.