The Kings Scones With Currants Recipes

CREAM SCONES WITH CURRANTS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
• In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.

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.

THE KING'S SCONES WITH CURRANTS RECIPE

Steps:

• In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended.
• Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal.
• Stir in the currants.
• Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl; Gather the dough together with your hands into a ball; Put on a lightly floured board and roll or pat into a circle; Using a small heart shape or daisy shaped cookie cutter cut into individual scones.
• Place 1 1/2 inches apart on lightly greased baking sheet; If you wish, brush the tops of half the scones with cream; Lightly sprinkle on a mixture of cinnamon and sugar.
• Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown.
• Serve warm with creme fraiche, raspberry butter or lemon curd.

CRUMBLY CURRANT SCONES

Steps:

• Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry blender, cut in butter until mixture forms coarse crumbs with a few large clumps. Fold in currants.
• Make a well in center of flour mixture; pour in 2 cups cream. Using your hands, draw dry ingredients over cream, gradually gathering and combining the dough until it just comes together. If it is too dry, add more cream, 1 tablespoon at a time.
• Turn out dough onto a lightly floured work surface. With lightly floured hands, gently pat dough into a 7-by-11-inch rectangle, about 1 inch thick. Using a sharp knife, cut the rectangle into 16 triangles. Transfer triangles to baking sheets lined with parchment paper; cover with plastic wrap, and freeze until very firm, at least 2 hours or overnight.
• Preheat oven to 375 degrees. Lightly beat egg yolk with remaining 1/4 cup cream in a small bowl; brush over tops of scones. Sprinkle generously with sanding sugar, if desired. Bake until golden and flecked with brown spots, 30 to 35 minutes. Transfer scones to a wire rack. Serve warm or at room temperature. Scones are best eaten the day they are baked.

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.

CREAM SCONES WITH CURRANTS

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.