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.
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what do they mean by 'Reroll and cut scraps once"? Do they mean that after I've cut out all my rounds, I gather together the remaining dough, roll it out again, and cut out a few more rounds? Otherwise what are these 'scraps' they refer to that I am to cut up??
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 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:
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.