Best 2 Classic Currant Scones Recipes
Classic currant scones, a delightful addition to any tea party or cozy brunch, hold a special place in the realm of British pastries. Originating from Scotland, these crumbly yet moist scones are characterized by their golden-brown exteriors, studded with juicy currants and a hint of citrus. While many variations exist, the essence of a classic currant scone lies in its balance of sweet and tart flavors, its tender crumb, and the subtle crunch of the currants. In this guide, we will delve into the art of creating these delectable scones, providing step-by-step instructions and tips to ensure a perfect batch every time.
Here are our top 2 tried and tested recipes!
CLASSIC CURRANT SCONES
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Whisk together flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in currants. Add cream, and stir just until combined.
- Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Pat into an 8-inch circle about 1/2 inch thick. Cut into 8 wedges.
- Arrange wedges on a baking sheet lined with parchment paper. Brush tops with melted butter. Bake until golden brown, about 20 minutes. Transfer scones to a wire rack, and let cool slightly. Serve warm or at room temperature with softened butter.
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.
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
- Use Cold Butter: Cold butter is essential for creating flaky scones. If your butter is too warm, it will melt into the flour and the scones will be dense and tough.
- Work Quickly: Scone dough should be handled as little as possible. Overworking the dough will make the scones tough.
- Don't Overmix: When mixing the dough, be careful not to overmix it. Overmixing will develop the gluten in the flour and make the scones tough.
- Chill the Dough: Before baking, chill the dough for at least 30 minutes. This will help the scones hold their shape and rise evenly.
- Bake at a High Temperature: Scones should be baked at a high temperature (400°F or 200°C) for a short amount of time. This will help them rise quickly and create a crispy exterior.
- Serve Warm: Scones are best served warm, straight out of the oven. You can also toast them lightly for a crispy crust.
Conclusion:
Currant scones are a classic British tea time treat that are easy to make at home. With a few simple ingredients and a little bit of time, you can enjoy delicious, flaky scones that are perfect for any occasion. So next time you're looking for a tasty snack or a special breakfast treat, give these currant scones a try!
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