British Currant Scones Atk Recipes

CURRANT SCONES

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.

BRITISH CURRANT SCONES, ATK

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.

BRITISH-STYLE CURRANT SCONES RECIPE - (3.9/5)

Steps:

• 1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes. 2. Adjust oven rack to upper-middle position and heat oven to 500 degrees. 3. Line rimmed baking sheet with parchment paper. 4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses. 5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. 6. Transfer mixture to large bowl and stir in ¾ cup dried currants. 7. Whisk 1 cup whole milk and 2 large eggs together in second bowl. 8. Set aside 2 tablespoons milk mixture. 9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain. 10. Transfer dough to well-floured counter and gather into ball. 11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. 12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick 13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. 14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough. 15. Brush tops of scones with reserved milk mixture. 16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. 17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.

BRITISH TEA SCONES

Steps:

• Preheat oven to 425 degrees F. Combine in mixing bowl the flour, salt, baking powder and sugar. With pastry blender cut in the shortening. Add raisins. Lightly beat the egg and add enough milk to total 2/3 cup liquid. Add liquid to dry ingredients and stir gently with folk until dough holds together. Gather dough into a ball and place on lightly floured board and knead gently, about 12 kneading strokes. On lightly floured board roll dough out 1/4 inch thick and cut into rounds with biscuit cutter. Place scones on a baking sheet about 1 inch apart and bake for 12 to 15 minutes.
• Makes 12 to 16 scones.
• Presentation: Split scones while hot and spread with butter. Best served fresh from oven.