HAZELNUT SCONES
Make and share this Hazelnut Scones recipe from Food.com.
Provided by Ashley U
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
- Add butter; rub in with fingertips until mixture resembles coarse meal.
- Stir in nuts.
- Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
- Make well in center of dry ingredients; add remaining milk mixture.
- Stir just until dough forms.
- Let stand for 3 minutes.
- Turn out onto floured surface.
- Using floured hands, knead gently until dough comes together.
- Pat into 7 1/2-inch round.
- Using sharp knife, cut into 8 wedges; brush with glaze.
- Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
- Bake scones until golden and crusty for about 20 minutes.
- Transfer to wire rack and cool slightly. Serve warm.
CURRANT SCONES
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
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
QUICK CURRANT SCONES
This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You'll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants.
Provided by www.funfamilydinners.com
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
- Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
- Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 35.7 g, Cholesterol 56 mg, Fat 18.8 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 11.6 g, Sodium 110.3 mg, Sugar 7.7 g
CREAM SCONES WITH CURRANTS
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g
CURRANT CREAM SCONES
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
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.
CURRANT SCONES
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and currants; stir to combine.
- On a lightly floured surface, roll out the dough about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out as many rounds as possible, and place on the prepared baking sheet. Reroll the scraps; continue cutting.
- Lightly brush the top of each scone with beaten egg; sprinkle with sanding sugar. Bake until the biscuits are golden, 20 to 25 minutes. Transfer to a wire rack. Serve with butter and preserves on the side.
- MAKING SCONES
- The dough for scones, like that of biscuits, should be handled as little as possible. Cut out scones by pressing straight through the dough with a bench scraper (or with a biscuit cutter). Brush the tops with heavy cream or beaten egg, then sprinkle with sanding sugar so the scones glisten when they come out of the oven.
SARABETH'S BAKERY CURRANT SCONES
Make and share this Sarabeth's Bakery Currant Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h20m
Yield 12 scones
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven; preheat to 425°.
- Line a half-sheet pan with parchment paper.
- Whisk the milk and 2 eggs together in a small bowl; set aside.
- Sift the dry ingredients together in the bowl of a stand mixer.
- Add the butter; attach the bowl to the mixer and fit with paddle attachment.
- Mix on med-low speed until the mixture looks mealy with some pea-size bits of butter.
- Mix in the currants.
- Decrease mixer speed to low; add the milk mixture, mixing just until the dough barely comes together.
- Turn the dough out onto a well-floured work surface and sprinkle with about 2 tablespoons flour on top.
- Knead the dough a few times, just until it doesn't stick to the work surface.
- Do not overwork the dough; the surface will be floured, but the inside of the dough should remain on the wet side.
- Gently roll out the dough into a 3/4-inch thick round.
- Using a 2 1/2 inch fluted biscuit cutter, dipping it into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan.
- To get the most scones out of the dough, cut out the scones close together in concentric circles.
- Gather up the dough scraps, knead very lightly, and repeat to cut out more scones.
- Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
- Place the scones in the oven and immediately decrease heat to 400°.
- Bake until golden brown, about 20 minutes.
- Cool on the pan for a few minutes, then serve warm or cool completely.
- Serve with jam.
Nutrition Facts : Calories 245.5, Fat 11.3, SaturatedFat 6.6, Cholesterol 72.5, Sodium 191.8, Carbohydrate 31.1, Fiber 1.2, Sugar 6.5, Protein 5.3
More about "currant hazelnut scones recipes"
CURRANT-HAZELNUT SCONES - TEATIME MAGAZINE
From teatimemagazine.com
Servings 9Estimated Reading Time 1 min
BEST BRITISH CURRANT SCONES - INTERNATIONAL DESSERTS BLOG
From internationaldessertsblog.com
CURRANT SCONES - JO COOKS
From jocooks.com
CHEF MICHAEL SMITH'S HAZELNUT & CURRANT SPELT SCONES
From food52.com
Servings 6-8Category Breakfast
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
DARK CHOCOLATE RED CURRANT SCONES RECIPE – PLUM DELUXE TEA
From plumdeluxe.com
SCONES ARCHIVES - PAGE 17 OF 25 - TEATIME MAGAZINE
From teatimemagazine.com
CHEF MICHAEL SMITH'S HAZELNUT & CURRANT SPELT SCONES
From punchfork.com
CHEF JOEY'S HAZELNUT AND CURRANT SCONES RECIPE - FOOD.COM
From food.com
HAZELNUT SCONES - TEATIME MAGAZINE
From teatimemagazine.com
CURRANT SCONES | CLUB HOUSE CA
From clubhouse.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love