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Currant Scones

Currant Scones recipe image
These classic Currant Scones offer the perfect balance of tender crumb and sweet fruitiness. Made with a simple mix of all-purpose flour, buttermilk, and a touch of oil for moisture, they rise beautifully to create a soft interior with a lightly crisp exterior. The plump currants provide bursts of sweetness that complement the subtle savory notes of the dough. Ideal for a weekend brunch or paired with your favorite cup of tea, these homemade treats are easier to make than they look. They require no yeast and minimal kneading, making them a reliable choice for bakers of all skill levels. Serve them warm from the oven, optionally with a dollop of clotted cream or jam for an indulgent finish.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 704.1
Dietary: Vegetarian
Description
These classic Currant Scones offer the perfect balance of tender crumb and sweet fruitiness. Made with a simple mix of all-purpose flour, buttermilk, and a touch of oil for moisture, they rise beautifully to create a soft interior with a lightly crisp exterior. The plump currants provide bursts of sweetness that complement the subtle savory notes of the dough. Ideal for a weekend brunch or paired with your favorite cup of tea, these homemade treats are easier to make than they look. They require no yeast and minimal kneading, making them a reliable choice for bakers of all skill levels. Serve them warm from the oven, optionally with a dollop of clotted cream or jam for an indulgent finish.
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1/3 cup Fruit puree fat replacement
  • Homemade or store bought
  • 2 tablespoons Canola oil
  • 1/4 cup Granulated sugar -- plus 1 tablespoon
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2/3 cup Currants
  • Or chopped dried cranberries
  • 1 cup Buttermilk -- plus 2 tablespoons
Directions
  1. 1
    Preheat your oven to 400&# 194;°F (200ðC) and line a baking sheet with parchment paper.
  2. 2
    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. 3
    Stir in the currants (or cranberries) to coat them lightly with the dry ingredients.
  4. 4
    In a separate small bowl or measuring cup, combine the buttermilk, canola oil, and fruit puree fat replacement.
  5. 5
    Pour the wet ingredients into the dry ingredients and stir gently with a fork or spatula until just combined; do not overmix.
  6. 6
    Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
  7. 7
    Use a sharp knife or biscuit cutter to cut the dough into 12 even wedges or circles.
  8. 8
    Place the scones on the prepared baking sheet, spacing them about 1 inch apart.
  9. 9
    Brush the tops lightly with the remaining 2 tablespoons of buttermilk for a golden finish.
  10. 10
    Bake for 12 to 15 minutes, or until the scones are golden brown on top and firm to the touch.
  11. 11
    Transfer to a wire rack to cool slightly before serving warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 704.1kcal
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 1.2g6%
Cholesterol 1.2mg1%
Sodium 5264.4mg220%
Total Carbohydrate 135.8g46%
Dietary Fiber 4.1g17%
Sugars 20.8g
Protein 17.3g35%

* 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, buttermilk, breakfast, tea time, baking, fruit, dessert, brunch, pastry, homemade, easy, quick bread, afternoon tea, cranberries, vegetarian, comfort food, oven, flour, sweet
Read it online: https://www.chefs-mate.com/recipe/currant-scones/