British Currant Scones Atk Recipes

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CURRANT SCONES



Currant Scones image

Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.

Provided by jennifermo

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

¾ cup dried currants
4 ¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup white sugar
1 ¼ teaspoons salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
1 ½ cups buttermilk
1 teaspoon lemon zest
2 tablespoons melted butter
¼ cup coarse sugar crystals

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cover currants with warm water in a bowl and set aside to moisten.
  • Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
  • Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
  • Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
  • Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
  • Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.

Nutrition Facts : Calories 428 calories, Carbohydrate 58.7 g, Cholesterol 49.5 mg, Fat 19 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.8 g, Sodium 492.5 mg, Sugar 20.2 g

BRITISH CURRANT SCONES, ATK



British Currant Scones, ATK image

I like these scones plain, because of the delicious flavor, but you may serve with butter, clotted cream, and jam. And hot tea, of course! If you have any left the next day, they can be split and toasted.

Provided by cathyfood

Categories     Breads

Time 32m

Yield 16 scones, 8 serving(s)

Number Of Ingredients 8

3 cups flour
2 tablespoons baking powder
1/3 cup sugar
1/2 teaspoon salt
8 tablespoons butter, cut in cubes
2 eggs
1 cup milk
1/2 cup flour, for rolling

Steps:

  • Preheat oven to 500 degrees F. Line 2 baking sheets with parchment paper, set aside.
  • Place dry ingredients in bowl of food processor fitted with a metal blade; pulse until well combined.
  • Add butter cubes. They should be firm but not hard, and pliable if you squeeze one between your fingers. Pulse until butter is fully combined with flour mixture. No chunks of butter should remain.
  • Transfer flour & butter mixture to large mixing bowl. Add ¾ cup currants, stir into flour mix. Use your fingers, and separate any currants that are stuck together in clumps.
  • In a small bowl, whisk eggs and milk together. Reserve 2 TB of mixture to brush on tops of scones before baking. Add remaining eggs and milk to bowl with flour and currants. Stir together gently with a rubber spatula until all dry ingredients are moistened. Dough will be somewhat sticky.
  • Turn onto generously floured counter, knead 15 to 20 turns with floured hands. Use a bench scraper if needed to get dough off of counter.
  • Roll out 3/4 to 1" thick on floured board. Cut into 2 1/4 inch rounds, dipping cutter into flour between cuts, and do not twist the cutter- cut straight down. This should make about 18 scones, or more if using smaller cutter. Place onto baking tray lined with parchment. Knead scraps together once or twice and cut remaining rounds until all dough is used. Brush scones on tops only with reserved egg mixture.
  • Put scones into preheated 500 degree oven, turn heat down to 425 degrees F, and bake for 10-12 minutes until golden brown on top and bottom. Reverse pans halfway through baking time.
  • Cool on rack a few minutes before serving.

Nutrition Facts : Calories 372.2, Fat 14.4, SaturatedFat 8.5, Cholesterol 81.3, Sodium 552.9, Carbohydrate 52.4, Fiber 1.5, Sugar 8.5, Protein 8.3

ORANGE-CURRANT SCONES



Orange-Currant Scones image

Make and share this Orange-Currant Scones recipe from Food.com.

Provided by southern chef in lo

Categories     Scones

Time 28m

Yield 6 serving(s)

Number Of Ingredients 11

1/3 cup currants
3/4 cup buttermilk
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon grated orange rind
1/3 cup cold butter, cut up
milk
sugar

Steps:

  • Combine currants and buttermilk in a small bowl.
  • Combine flour and next 5 ingredients, stirring well. Cut in butter with a pastry blender until mixture is crumbly. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened.
  • Turn dough on lightly floured surface and knead 4 or 5 times. Pat dough to 3/4 inch thickness and cut with 3 inch biscuit cutter. Place scones on lightly greased baking sheet, brush scones with milk and sprinkle with sugar. Bake at 400°F for 18 minutes or until golden.

CURRANT CREAM SCONES



Currant Cream Scones image

Make and share this Currant Cream Scones recipe from Food.com.

Provided by BrendaM

Categories     Scones

Time 27m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/3 cup margarine or 1/3 cup shortening
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or 1/2 cup raisins
4 -6 tablespoons half-and-half cream
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
  • Stir in 1 egg, the currants and just enough half and half so dough leaves sides of bowl.
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Roll 1/2 inch thick.
  • Cut dough into 2 1/4-inch circles with floured cutter.
  • Place on ungreased cookie sheet.
  • Brush with 1 egg.
  • Bake until golden, 10 to 12 minutes.
  • Immediately remove from cookie sheet.
  • Yields 10 to 12 scones.

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