By: Valerie
Breads, Muffins and Scones,

Currant Scones

Yield: 16 scones
Recipe: 57/200
“Back to Baking”, pp. 226

Currant scones

    The second baked goods I made during my baking day were these cute-looking currant scones. I actually did not know exactly what currants were, but I assumed that they were probably a dried fruit of some sort. They are dried red grapes, as it is (probably everyone except me knows that, oh well). I found out when making the white chocolate and pepper scones that I love scones, and the texture of these were similar: a crusty outside and a moist, warm and flaky inside. Although the texture of these scones were on point, I found the taste to be a bit lacking. Maybe I am not a fan of currants, after all. The scones were missing something sweet for me, personally.;

Edit: I actually find that these scones taste better when reheated the next day! The flavour of the currants comes out more, somehow.

Ingredients:

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely grated lemon zest
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, cut in pieces and chilled
  • 1 egg
  • 1 egg yolk
  • 1 cup cold milk, plus extra for brushing
  • 1/2 cup dried currants

Directions:

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Using a hand or stand mixer, stir together the flour, sugar, baking powder, salt, lemon zest and nutmeg to combine.
  3. Cut in the chilled butter using the mixer or using your fingers until the mixture is crumble but pieces of butter are still visible.
  4. In a separate bowl, whisk the whole egg and egg yolk together. Whisk in the milk.
  5. Add the egg and milk mixture to the flour mixture and mix just until the dough begins to come together. The dough will be a bit wet and sticky, this is normal.
  6. Turn the dough out onto a lightly floured work surface and sprinkle the currants on top of the dough. Work them in the dough by flattening the dough out with your hand and then folding it in half, pressing in the currants at the same time. You will need to fold the dough in two about 4-5 times.
  7. Shape the dough into a square and gently roll it out to an 8-inch square, lightly dusting with flour if needed. Cut the dough into 16 squares and place them onto the prepared baking tray.
  8. Brush the scones with milk and bake for 14-16 minutes, until they are golden brown.

Note from Anna:

  • The scones are best eaten the day they are made, but they can be reheated for 5 minutes in a 300°F oven to refresh them.

Valerie