Best 2 Classic Currant Scones Recipes
Indulge in the delightful world of classic currant scones, a quintessential British treat that has captured hearts for generations. These scones, with their golden-brown exterior and tender, crumbly interior, are the perfect accompaniment to a leisurely afternoon tea or a cozy breakfast. Experience the harmony of sweet and tangy flavors as plump, juicy currants burst with each bite, adding a delightful burst of freshness to the scones. Whether you prefer a traditional recipe or a modern twist, this article presents a curated collection of classic currant scone recipes that cater to every taste and skill level. From the simplicity of a basic scone recipe to the indulgence of a cream-filled scone, these recipes offer a range of options to satisfy your scone cravings. Embrace the timeless charm of classic currant scones and embark on a culinary journey that promises both comfort and delight.
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:
- Choose the right flour: Strong, or bread, flour is best for scones, as it gives them a sturdy structure.
- Handle the dough gently: Over-mixing will make the scones tough. Mix the dough just until it comes together, then shape and cut it out.
- Use cold butter: This helps to create flaky layers in the scones.
- Don't overwork the dough: Overworking the dough will make the scones tough.
- Chill the dough before baking: This helps to develop the flavor and makes the scones easier to cut.
- Bake the scones in a hot oven: This helps to create a crispy exterior and a light and fluffy interior.
- Serve the scones warm: Scones are best served warm, slathered with butter and jam.
Conclusion:
These classic currant scones are a delicious and easy-to-make breakfast or afternoon treat. With a few simple ingredients and a little bit of time, you can enjoy these scones fresh from the oven. Whether you like them plain, with butter and jam, or with a dollop of clotted cream, these scones are sure to please everyone. So next time you're looking for a special breakfast or snack, give these classic currant scones a try!
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