Best 4 Currant Cream Scones Recipes

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Currant cream scones are a delightful treat, perfect for a special breakfast or afternoon tea. These scones are characterized by their delicate flavor, moist texture, and the addition of sweet currants. The combination of cream, butter, and flour creates a rich and flaky pastry that melts in your mouth. The addition of currants adds a burst of sweetness and a lovely pop of color. These scones are best served warm, with a dollop of clotted cream and your favorite jam or preserve.

Check out the recipes below so you can choose the best recipe for yourself!

CURRANT CREAM SCONES



Currant Cream Scones image

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

1/3 cup margarine or 1/3 cup shortening
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or 1/2 cup raisins
4 -6 tablespoons half-and-half cream
1 egg, beaten

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.

LEMON-CURRANT CREAM SCONES



Lemon-Currant Cream Scones image

Drizzle a sweet-tart glaze over tender lemon scones to add an extra punch of flavor.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 15

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried currants
1 teaspoon grated lemon peel
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Additional grated lemon peel, if desired

Steps:

  • Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • In large bowl, mix flour, granulated sugar, baking powder and salt with fork. Mix in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.
  • On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick. Cut with 2-inch round cutter. Place 2 inches apart on cookie sheet.
  • Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle over scones. Top with additional lemon peel. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Scone, Sodium 180 mg, Sugar 15 g, TransFat 0 g

CURRANT CREAM SCONES



Currant Cream Scones image

Dried currants stud these tender cream-based scones.

Provided by Food Network Kitchen

Time 45m

Yield 8

Number Of Ingredients 8

1 3/4 cups all-purpose flour, plus extra for shaping the scones (See Cook's Note)
3 tablespoons sugar, plus additional for sprinkling
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into small pieces
1/4 cup dried currants
1 large egg
1/3 cup heavy cream, plus additional for mixing and brushing

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with parchment.
  • Whisk the flour, sugar, baking powder and salt in a medium bowl. Add the butter and work into the flour, using your fingers until the mixture resembles coarse meal. Add the currants and toss.
  • Beat the egg and heavy cream together in a small bowl and stir into the flour mixture to make a shaggy, loose dough. Add 1 teaspoon more of cream at a time as needed until the dough comes together. Turn the dough onto a lightly floured surface and pat into a 6-inch round. Cut into
  • 8 wedges and space out evenly on the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.

CINNAMON, PECAN, AND CURRANT CREAM SCONES



Cinnamon, Pecan, and Currant Cream Scones image

Categories     Milk/Cream     Fruit     Nut     Brunch     Bake     Quick & Easy     Currant     Pecan     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 scones

Number Of Ingredients 12

1/4 cup heavy cream plus additional for brushing the scones
1 large egg yolk
1/2 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons sugar plus additional for sprinkling the scones
1/4 teaspoon salt
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into bits
1/3 cup pecans, chopped
1/4 cup dried currants

Steps:

  • In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

Tips:

  • Use cold butter: Cold butter will help create flaky layers in your scones.
  • Don't overmix the dough: Overmixing the dough will make your scones tough.
  • Use buttermilk or yogurt: Buttermilk or yogurt will help make your scones moist and tender.
  • Don't overcrowd the baking sheet: Leave some space between the scones so they can rise properly.
  • Bake the scones until they're golden brown: The scones are done baking when they're golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

These currant cream scones are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or afternoon tea. With a few simple ingredients and a little bit of time, you can enjoy these delicious scones right at home.

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