How To make Currant Scones
3.00 c All purpose flour
3.00 tb Sugar
1.00 ts Baking soda
0.50 ts Salt
6.00 tb (3/4 stick) chilled unsalted
-butter, cut into pieces 0.33 c Dried currants
1.00 Egg, beaten to blend
0.75 c Plus 3 tablespoons (about)
-buttermilk 1.00 tb Milk
Butter or whipped cream Assorted jams
Preheat oven to 425=B0F. Lightly flour large baking sheet. Mix 3 cups flour, sugar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles fine meal. Mix in currants. Mix in egg and enough buttermilk to form soft dough. Turn dough out onto floured surface. Pat dough into 3/4-inch-thick round. Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps, press together and pat out to 3/4-inch-thick round. Cut out additional rounds. Transfer scones to prepared baking sheet. Brush tops with milk. Bake until scones are golden brown and cooked through, about 18 minutes. Serve warm with butter or whipped cream and jam. Bon Appetit May 1996
How To make Currant Scones's Videos
Cream Scones with Currants | Everyday Food with Sarah Carey
Yesterday I showed you how to make a savory French-toast BLT for Mother's Day. Today I'll sweeten the deal by showing you how to make super-tender cream scones. You won't believe how easy they are to make -- in less than half an hour, you'll be able to serve Mom bakery-worthy treats straight from the oven.
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Watch to see the trick for making the scones as tender as possible. I'll be making currant scones, but I'll also show you a few of my favorite variations. What's your mom's fave?
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Recipe Ingredients:
3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2/3 cup dried currants
Sanding sugar (optional)
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Nutritional Info:
Per serv: 464 cal; 25 g fat; 7 g protein; 56 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cream Scones with Currants | Everyday Food with Sarah Carey
Comté Currant Scones Recipe & The Community Effort Behind Cheese
In this video, I show you how to make these Comté Cheese & Currant Scones that have become a favorite in my home. I revisit my trip to the Jura, France, with the Comté Cheese Association to show you why my appreciation for this cheese has sky-rocketed ever since. Comté Cheese is truly a community effort! The passion and pride that goes into it makes it all the more delicious for me.
You can find this whole recipe out on the Comté USA website -- recipe written by Nicki Sizemore:
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Produced, filmed, edited and hosted by Katie Quinn
Hi there, friends! My name is Katie and I'm a video journalist & food enthusiast. On this channel I make videos about life and delicious things. I post every week, and of course, I #keepitquirky :)
Orange Currant Scones
Orange Currant Scones
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INGREDIENTS:
1 3/4 cups Unbleached All-Purpose Flour
1/4 cup Wheat Germ
3 tablespoon Sugar
1 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1/3 cup Currants
Zest of one Orange
1 1/4 cup Heavy Cream
2 tablespoons Unsalted Butter, melted
FOR THE GLAZE
Juice of half an Orange
2 tablespoons Unsalted Butter, melted
3 1/2 tablespoons Powdered Sugar
DIRECTIONS:
For the Scones: Preheat oven to 425 degrees. Whisk together the flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in zest of one orange and the 1/3 cup of currants. Add cream, and stir just until combined.
Place dough onto a lightly floured surface. Gently work the dough to form a round ball. With the palms of your hand form in to a flat 8 inch circle, about a 1/2 inch thick. Cut into 8 wedges.
Place scone wedges on a non-stick baking sheet or lined with parchment paper. Brush the tops and sides with the melted butter. Bake until lightly golden brown about 14-18 minutes depending on your oven. Transfer to a wire rack, and let cool slightly. Serve with butter or glaze.
For the Glaze: In a small bowl combine melted butter, orange juice and powdered sugar. Stir. Drizzle over warm scones.
Adapted from:
Currant Scones
Recipe featured on Fox 11 Living With Amy
Food Groups TT How to make delicious Currant Scones #pastries #baking #scones
CURRANT SCONES
6 oz bread flour
6 oz all purpose flour
6 oz currants
2 oz brown sugar
pinch of salt
1/2 oz baking powder
5 oz shortening
2 eggs
5 oz milk
Procedure..
Mix together the dry ingredients
Add shortening and rub into the dry ingredients
Add currants and mix
Make a well in the center and add the liquids
Mix until just combined ... do not over mix
Pour into floured surface and knead lightly
Roll out and cut into 3/4 inch high roundsPlace onto a lined baking tray egg wash before placing inn 375 F oven until cooked about fifteen minutes or until Golden
Glaze after removing from oven
Chef Selwyn Wickham Central School of Culinary Arts
Cakes, Catering & Cooking classes 868 388 3263
Gemma’s Best Ever Irish Scones Recipe for St. Patrick’s Day
My Best-Ever Scones are a tried and true classic! With a slightly sweet crust and densely moist center, this easy scones recipe is the perfect Irish recipe for St. Patrick’s Day!
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