BRITISH-STYLE CURRANT SCONES RECIPE - (3.9/5)
Provided by DreiFromBK
Number Of Ingredients 10
Steps:
- 1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes. 2. Adjust oven rack to upper-middle position and heat oven to 500 degrees. 3. Line rimmed baking sheet with parchment paper. 4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses. 5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. 6. Transfer mixture to large bowl and stir in ¾ cup dried currants. 7. Whisk 1 cup whole milk and 2 large eggs together in second bowl. 8. Set aside 2 tablespoons milk mixture. 9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain. 10. Transfer dough to well-floured counter and gather into ball. 11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. 12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick 13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. 14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough. 15. Brush tops of scones with reserved milk mixture. 16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. 17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.
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ariffull islam
[email protected]Not a fan of these scones. They were too dense and crumbly for my taste.
Durga Gurung thapa
[email protected]These scones were a bit dry, but the flavor was good. I think I'll try adding a little more butter next time.
Zella VanScoy
[email protected]These scones were easy to make and turned out perfectly. I used fresh currants from my garden, and they added a lovely pop of color and flavor. The scones were light and fluffy, with a slightly crisp exterior. I served them with clotted cream and jam
Mckayla Grisson
[email protected]I've tried many scone recipes, but this one is by far the best. The scones are so tender and flavorful, and the currants add a wonderful touch of sweetness and tartness. I love serving them with a dollop of whipped cream and a cup of tea.
Sud Silva
[email protected]These scones were a delight! The flavor of the currants was perfectly balanced with the sweetness of the sugar and the tang of the buttermilk. I was especially impressed with how light and fluffy they turned out, even though I'm not the most experien