Currant Scones

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Servings: 15 Difficulty: Advanced
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Flaky, golden scones studded with sweet dried currants, perfect for afternoon tea or a cozy breakfast.
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Currant Scones

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 15 Calories: 698.7

Description

These classic currant scones are the epitome of comfort baking, offering a tender crumb and a rich, buttery flavor that pairs beautifully with the subtle sweetness of dried currants. The key to success lies in keeping the butter cold and handling the dough as little as possible to ensure a light, flaky texture rather than a dense brick. With a golden-brown exterior and a soft interior, they are irresistible warm from the oven. While traditional accompaniments like clotted cream and jam are lovely, they are also delicious on their own or with a pat of salted butter. Ideal for weekend brunches, holiday gatherings, or simply elevating a quiet morning coffee, these scones bring a touch of homemade elegance to any table without requiring complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Preheat your oven to 425&# 194;°F (218ðC).
  2. Lightly flour a large baking sheet or line it with parchment paper.
  3. In a large bowl, whisk together 3 cups of all-purpose flour, 3 tablespoons of sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
  4. Add 6 tablespoons of chilled, cubed unsalted butter to the flour mixture.
  5. Using your fingertips, a pastry cutter, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs or fine meal with some pea-sized butter pieces remaining.
  6. Stir in 1/3 cup of dried currants, ensuring they are evenly distributed throughout the dry ingredients.
  7. In a small bowl, beat 1 egg lightly.
  8. Make a well in the center of the flour mixture and pour in the beaten egg and about 3/4 cup of buttermilk.
  9. Gently stir with a fork or spatula until the dough just begins to come together; add more buttermilk, 1 tablespoon at a time, if the dough is too dry to hold together.
  10. Turn the dough out onto a lightly floured surface.
  11. Gently pat or roll the dough into a round about 3/4-inch thick; avoid overworking the dough to keep the scones tender.
  12. Use a 2 1/2-inch round cookie cutter to cut out scones, dipping the cutter in flour between cuts for cleaner edges.
  13. Gather the scraps, gently press them together, and pat out again to 3/4-inch thickness to cut additional scones.
  14. Transfer the scones to the prepared baking sheet, spacing them about 1 inch apart.
  15. Brush the tops of the scones lightly with milk to encourage browning.
  16. Bake for 18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  17. Remove from the oven and let cool for a few minutes on the baking sheet.
  18. Serve warm with butter, whipped cream, or your favorite jam.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 698.7kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 90191.2mg3758%
Total Carbohydrate 148.1g50%
Dietary Fiber 4.9g20%
Sugars 11.8g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scones, currants, buttery, flaky, breakfast, brunch, tea time, baking, pastry, homemade, golden brown, afternoon tea, comfort food, easy baking, fruit scones, classic recipe
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