Best 2 British Style Currant Scones Recipes
Indulge in the delightful flavors of British-style currant scones, a quintessential teatime treat. These scones are characterized by their light and fluffy texture, golden-brown exterior, and a burst of tangy sweetness from the generous addition of dried currants. With two delectable recipes to choose from, the traditional method and the easy one-bowl version, you can create these scones with ease. Both recipes yield tender and flavorful scones, perfect for enjoying with a warm cup of tea or as a delightful snack. Whether you prefer the classic approach or a simplified version, these recipes will guide you through the process of creating these scrumptious scones, ensuring a delightful culinary experience.
Let's cook with our recipes!
CURRANT SCONES
Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.
Provided by jennifermo
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 428 calories, Carbohydrate 58.7 g, Cholesterol 49.5 mg, Fat 19 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.8 g, Sodium 492.5 mg, Sugar 20.2 g
BRITISH CURRANT SCONES, ATK
I like these scones plain, because of the delicious flavor, but you may serve with butter, clotted cream, and jam. And hot tea, of course! If you have any left the next day, they can be split and toasted.
Provided by cathyfood
Categories Breads
Time 32m
Yield 16 scones, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F. Line 2 baking sheets with parchment paper, set aside.
- Place dry ingredients in bowl of food processor fitted with a metal blade; pulse until well combined.
- Add butter cubes. They should be firm but not hard, and pliable if you squeeze one between your fingers. Pulse until butter is fully combined with flour mixture. No chunks of butter should remain.
- Transfer flour & butter mixture to large mixing bowl. Add ¾ cup currants, stir into flour mix. Use your fingers, and separate any currants that are stuck together in clumps.
- In a small bowl, whisk eggs and milk together. Reserve 2 TB of mixture to brush on tops of scones before baking. Add remaining eggs and milk to bowl with flour and currants. Stir together gently with a rubber spatula until all dry ingredients are moistened. Dough will be somewhat sticky.
- Turn onto generously floured counter, knead 15 to 20 turns with floured hands. Use a bench scraper if needed to get dough off of counter.
- Roll out 3/4 to 1" thick on floured board. Cut into 2 1/4 inch rounds, dipping cutter into flour between cuts, and do not twist the cutter- cut straight down. This should make about 18 scones, or more if using smaller cutter. Place onto baking tray lined with parchment. Knead scraps together once or twice and cut remaining rounds until all dough is used. Brush scones on tops only with reserved egg mixture.
- Put scones into preheated 500 degree oven, turn heat down to 425 degrees F, and bake for 10-12 minutes until golden brown on top and bottom. Reverse pans halfway through baking time.
- Cool on rack a few minutes before serving.
Nutrition Facts : Calories 372.2, Fat 14.4, SaturatedFat 8.5, Cholesterol 81.3, Sodium 552.9, Carbohydrate 52.4, Fiber 1.5, Sugar 8.5, Protein 8.3
Tips for Perfect British-Style Currant Scones
- Use cold butter. Cold butter creates flaky layers in the scones. Cut the butter into small pieces and work it into the flour until it resembles coarse crumbs. - Don't overwork the dough. Overworking the dough will make the scones tough. Mix the ingredients until just combined, then gently knead the dough a few times on a lightly floured surface. - Chill the dough before baking. Chilling the dough helps the scones to rise properly and prevents them from spreading too much. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before baking. - Make sure your oven is hot enough. Scones need a hot oven to rise properly. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) before baking. - Bake the scones until they are golden brown. The scones are done baking when they are golden brown and a toothpick inserted into the center comes out clean.Conclusion
British-style currant scones are a delicious and classic treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy breakfast or a special treat for afternoon tea, these scones are sure to hit the spot. So next time you are in the mood for something sweet and satisfying, give these scones a try. You won't be disappointed!
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