BRITISH CURRANT SCONES, ATK

British Currant Scones, ATK image

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

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Ingredients

3 cups flour
2 tablespoons baking powder
1/3 cup sugar
1/2 teaspoon salt
8 tablespoons butter, cut in cubes
2 eggs
1 cup milk
1/2 cup flour, for rolling

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

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Hasan Kothiwall

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I'm not a big fan of scones, but these were really good. They were moist and flavorful, and the currants added a nice touch.

Levi Hendrickson

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These scones are a bit pricey, but they're worth it. They're so delicious and they make a great gift.

Temple BoClair

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I've made these scones several times now and they're always a hit. My friends and family love them!

Mumericana Promzug

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These scones are so easy to make, even for a beginner baker. They're also a great way to get kids involved in the kitchen.

Ariyah Nylae

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I love the flavor of the currants in these scones. They add a nice tartness that balances out the sweetness of the dough.

Shiraz Ghouri

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These scones are the perfect addition to any breakfast or brunch menu. They're also great for afternoon tea.

Ishita Akter

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I'm not sure what I did wrong, but my scones turned out really dense. I think I might have overmixed the dough.

GAMERS ZONE GFF

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These scones are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.

Alexander David

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I made these scones for a bake sale and they were a huge hit! Everyone loved them.

Bismark Asare

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These scones are a great way to use up leftover currants. They're also a delicious and easy snack.

Siavash Ghahremany

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I've tried many scone recipes, but this one is by far the best. The scones are always light and fluffy, and the currants add a delicious burst of flavor.