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
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You can find this whole recipe out on the Comté USA website -- recipe written by Nicki Sizemore:
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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 :)
Currant Scones
Recipe featured on Fox 11 Living With Amy
Recipe: Lemon Currant Scones
Our Lemon Currant Scones are the perfect springtime treat! Soft and moist on the inside, crispy and golden on the outside, and packed with tart lemon and currants, these melt-in-your-mouth scones are as delicious as they are beautiful. We won’t judge you if you eat the whole batch.
Get the recipe:
Lemon-Currant Scones
Prep time: 10 min.
Total time: 40 min.
Makes: 8 scones
2 cups (500 mL) all-purpose flour, plus more for dusting
1/2 cup (125 mL) sugar, plus more for sprinkling
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold unsalted butter, cut into small pieces
1/3 cup (75 mL) dried currants
3/4 cup (175 mL) 35% whipping cream, plus more for brushing
1 egg
2 tsp (10 mL) finely grated lemon zest
1 tsp (5 mL) vanilla extract
Directions:
1. Preheat oven to 400°F (200°C). Whisk together flour, sugar, baking powder and salt. Cut butter into flour mixture using pastry-blender or fingertips until mixture resembles coarse meal. Stir in currants.
2. In small bowl, whisk together 3/4 cup (175 mL) cream, egg, lemon zest and vanilla. Stir into flour mixture just until moistened (do not overwork dough). Transfer dough onto lightly floured board; pat into 7-in. (18-cm) round. Cut into 8 wedges. Place wedges 2-in. (5-cm) apart on parchment-lined baking sheet.
3. Brush tops lightly with cream; sprinkle each wedge with pinch of sugar. Bake 18 to 20 min., or until golden brown. Serve warm or at room temperature.
Tip: Substitute raisins or dried cranberries for currants.
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Scones (and Why I Don’t Get Them in Bakeries)
Scones (and Why I Don’t Get Them in Bakeries)
Adopted from Rose Levy Beranbaum's book The Bread Bible
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Makes 16 scones
Flour: For this recipe I like to use either 600g of bleached all-purpose flour or 400g King Arthur unbleached all-purpose mixed with 200g of cake flour.
What if butter gets too soft: If at any point in the dough making process, the butter gets too soft, pop the dough in the fridge to cool for 15-30 minutes before continuing.
226g unsalted butter, cold (2 sticks)
600g bleached all-purpose flour
100g granulated sugar
2 tsp baking powder (10 grams)
1/2 tsp baking soda (2.5 grams -- only weigh on a high precision scale)
1/2 tsp Table salt or 1 tsp Diamond Crystal Kosher (2.8 grams of any salt -- only weigh on a high precision scale)
464g heavy cream (1 pint)
130g dry zante currants (that’s the tiny raisins, NOT the black or red currants you see in jams)
Preheat the oven to 400F (200C).
Cut the butter into 1/2 inch (13mm) cubes. Chill in the fridge while preparing the dry ingredients.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt twice. Add the butter and toss to coat in flour. Move all the butter to one side of the bowl. Flatten each cube with your fingers and move to the other side of the bowl.
Stir in the cream using a large spoon. Add the currants and knead the dough in the bowl just until it holds together. It's better to under-mix than over-mix. If some clumps just don't want to join the big happy ball, don't worry -- you can add them later when shaping the dough.
Turn the dough out on a lightly floured work surface. Lightly flour the top of the dough. Roll it out into a 12” x 8” rectangle (30cm x 20cm). Smoosh in the sides with a pastry scraper to end up with an even rectangle. Fold like a letter into thirds. Rotate the dough 90 degrees and repeat this roll-out-and-fold process 3 more times for a total 4 letter folds.
Roll out the dough to a 12” x 8” rectangle (30cm x 20cm). Cut into 8 squares and cut each square into 2 triangles.
Place the scones on parchment covered half sheets spacing them 1 inch apart. If the dough is soft, refrigerate for at least 15 minutes before baking. If more convenient, you can refrigerate for up to 12 hours.
Bake the scones one sheet at a time, keeping the second sheet in the fridge while the first one bakes. Place the half sheet in the middle of the oven for 9 min, rotate front to back, and bake another 8-10 minutes or until internal temp is 195F-200F (90C-94C).
Immediately wrap the scones in a cotton or a linen towel placed on a cooling rack. Cool for about 7 minutes and serve immediately.
Cool leftovers completely. Wrap each scone tightly in plastic wrap and put them all together in a large freezer bag. To warm up, preheat the oven to 300F, place still frozen scones on a baking sheet or on a piece of foil, and pop in the oven for 20 minutes. They'll be as good as new.
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Ben's Currant Scones
Follow Ben to make these delicious Currant Scones at home!
Recipe can be found at: