Currant Scones
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Everyday Food, March 2009
- Prep Time 10 minutes
- Total Time 25 minutes, plus cooling
- Yield Serves 12
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Ingredients
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
- 3/4 cup dried currants
- 1/2 cup low-fat buttermilk
- 1 large egg, lightly beaten
- 1 tablespoon milk
Directions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
- Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
- Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.
Cook's Note
Dried currants are a traditional ingredient in scones. Find them in the dried-fruit section of the supermarket, or substitute raisins, dried cherries, or dried cranberries.
Just made these for breakfast and they came out great. They remind me often trip to Edinburgh Scotland.
I prepared these a few days before Easter and froze the cut out dough. Easter morn I popped them in the oven and they turned out great. May have added an extra minute or two.
These are easy to make and I can't get enough of them. You have to stop me from sitting in the kitchen and eating the whole batch! Here's two photos showing how a recent batch turned out: http://www.dropbox.com/gallery/1363915/2/Public/edf-scones?h=4ee240
These were great! I made them a day in advance and carefully stored them in tupperware and served them for brunch the next day and they stil tasted fresh. I used a heart-shaped cookie cutter since it was Valentine's Day and they kept their shape just fine. I will definitely make these again!
I LOVE these scones! Make them! I used dried wild blueberries and they were heavenly. If you want to read more and see photos of my scones, please visit:
http://www.afarmgirlsdabbles.com
I too thought these were "just okay". I used 1/2 golden raisins and 1/2 currants. Instead of rolling and cutting the dough, I patted it into a 1/2" thick rectangle and cut it into 12 squares. I do this whenever I make biscuits or scones - saves time and none of the biscuits/scones have that "second cutting" toughness.