Dried Currant Scones 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.

CURRANT SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
• With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
• Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
• Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.

DRIED-CURRANT SCONES

Steps:

• Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
• Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.
• Beat together eggs and cream. Make a well in center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.
• Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
• Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire rack.

CURRANT SCONES

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.

QUICK CURRANT SCONES

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.