CLASSIC CURRANT SCONES
Provided by Food Network
Time 50m
Yield about 30 Scones
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.
- Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.
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
CURRANT SCONES
Categories Bread Milk/Cream Dairy Fruit Bake Currant Spring Bon Appétit
Yield Makes about 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Lightly flour large baking sheet. Mix 3 cups flour, sugar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles fine meal. Mix in currants. Mix in egg and enough buttermilk to form soft dough. Turn dough out onto floured surface. Pat dough into 3/4-inch-thick round. Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps, press together and pat out to 3/4-inch-thick round. Cut out additional rounds.
- Transfer scones to prepared baking sheet. Brush tops with milk. Bake until scones are golden brown and cooked through, about 18 minutes. Serve warm with butter or whipped cream and jam.
CURRANT SCONES
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.
Provided by Sarabeth Levine
Categories Mixer Breakfast Brunch Bake Christmas Mother's Day New Year's Day Currant Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 10
Steps:
- 1. Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.
- 2. TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together. TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.
- 3. Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of 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.
- 4. Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter 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 biscuits 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. You should get two scones from the second batch of scraps. 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).
- 5. Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.
CURRANT JELLY
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
- Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
- Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
- Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.
ORANGE-CURRANT SCONES
The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants.
Provided by Julia Moskin
Categories breakfast, quick, side dish
Time 30m
Yield 8 to 12 scones
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
- Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
- Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
- Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
- Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
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5/5 (4)Total Time 50 minsCategory BreakfastCalories 280 per serving
- In a big bowl mix the flour, sugar, baking powder, baking soda and salt. Just whisk them roughly so as to combine all the ingredients.
- Cut the butter in small pieces, it should be cold, and add it to the flour bowl. Using a pastry blender or a couple forks cut into the butter and continue until the mixture resembles small peas.
- Pour two cups of the heavy cream over the flour mixture and using a spatula mix everything well together. If the mixture is too dry, add more heavy cream a tablespoon at a time. Turn the dough over onto a well floured surface and roll it out into a rectangle that's about 11"x7". Do not be tempted to knead the dough, you'll crush the currants. The rectangle should be about an inch in thickness.
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- Rehydrate currents in hot orange juice in small bowl for 20-30 minutes. Drain and discard any remaining orange juice. Set currants aside.
- Position oven rack in center of oven and preheat oven to 400°F. Line baking sheet with parchment paper.
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