British Currant Scones Atk Recipes

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BEST BRITISH SCONES WITH CURRENTS



Best British Scones with Currents image

If you've got 30 minutes, you have more than enough time to whip up a batch of tender, flakey British style scones. Mmmmm!

Provided by Cate, International Desserts Blog

Time 22m

Number Of Ingredients 8

3 cups 360g flour (see note below)
1/3 cup 65g sugar
2 Tbsp baking powder
1/2 tsp salt
8 Tbsp 115g butter, (unsalted, cold)
3/4 cup 100g dried currants
1/2 cup 125ml whole milk or cream (see note below)
2 eggs

Steps:

  • Pre-heat oven to 500F/260C.
  • Combine flour, sugar, baking powder and salt in a large mixing bowl. Use a whisk to mix everything together.
  • Cut cold butter in several pieces and add to the dry ingredients. Use your fingers to work the butter into the flour mixture until it looks like small crumbs.
  • Add currants (or whatever you want to mix in) and mix with a spoon or spatula until well combined.
  • In a small mixing bowl, whisk together milk and eggs. Add to flour a little at a time. Careful! You might not need the entire amount so don't dump it all in at once. Stir with a spoon or spatula until dough forms a ball.
  • Knead dough several times on well-floured surface with well-floured hands until the surface of the dough is smooth and doesn't have any cracks.
  • Press dough to 1 inch [25mm] thickness. Cut out scones using a round biscuit or scone cutter or a small jam jar or glass. You should get anywhere from 7 to 12 scones, depending on the size of your cutter.
  • Transfer scones to a lined baking pan. Gather remaining dough into a ball, knead it together once or twice smooth, and again roll it out to 1 inch [25mm] thickness. Cut out the rest of your scones and transfer them to your baking sheet.
  • Brush the top of the scones using what's left of the milk and egg mixture or whisk one additional egg with 1 tsp milk, cream or water in a small bowl. Brush on the tops of the scones.
  • Turn oven down to 425 F/215C. Bake smaller scones for 10-12 minutes and large scones for 12-15 minutes or until golden brown.
  • Cool on a wire rack.
  • Serve warm or at room temperature with butter, clotted cream, whipped cream, lemon curd or jam. Enjoy!
  • Scones are best eaten the day they're made but I've found they're ok the next day, too.

BASIC BRITISH SCONES



Basic British Scones image

After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.

Provided by Angela Martini

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 pinch salt
¼ cup margarine
⅛ cup white sugar
½ cup milk
2 tablespoons milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Sift the flour, cream of tartar, baking soda and salt into a bowl.
  • Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
  • Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
  • Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g

CURRANT SCONES



Currant Scones image

Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.

Provided by jennifermo

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

¾ cup dried currants
4 ¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup white sugar
1 ¼ teaspoons salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
1 ½ cups buttermilk
1 teaspoon lemon zest
2 tablespoons melted butter
¼ cup coarse sugar crystals

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cover currants with warm water in a bowl and set aside to moisten.
  • Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
  • Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
  • Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
  • Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
  • Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.

Nutrition Facts : Calories 428 calories, Carbohydrate 58.7 g, Cholesterol 49.5 mg, Fat 19 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.8 g, Sodium 492.5 mg, Sugar 20.2 g

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

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

BRITISH-STYLE CURRANT SCONES RECIPE - (3.9/5)



British-Style Currant Scones Recipe - (3.9/5) image

Provided by DreiFromBK

Number Of Ingredients 10

3 Cups (15 ounces) all-purpose flour *
1/3 Cup (2 1/2 ounces) sugar
2 Tablespoons baking powder
1/2 Teaspoon salt
8 Tablespoons unsalted butter
3/4 Cup dried currants
1 Cup whole milk * *
2 Large eggs
This dough will be quite soft and wet; keep extra flour on hand to use to dust your work surface and your hands when handling the dough.
We prefer whole milk in this recipe, but low-fat milk can be used.

Steps:

  • 1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes. 2. Adjust oven rack to upper-middle position and heat oven to 500 degrees. 3. Line rimmed baking sheet with parchment paper. 4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses. 5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. 6. Transfer mixture to large bowl and stir in ¾ cup dried currants. 7. Whisk 1 cup whole milk and 2 large eggs together in second bowl. 8. Set aside 2 tablespoons milk mixture. 9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain. 10. Transfer dough to well-floured counter and gather into ball. 11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. 12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick 13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. 14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough. 15. Brush tops of scones with reserved milk mixture. 16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. 17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.

CURRANT CREAM SCONES



Currant Cream Scones image

Make and share this Currant Cream Scones recipe from Food.com.

Provided by BrendaM

Categories     Scones

Time 27m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/3 cup margarine or 1/3 cup shortening
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or 1/2 cup raisins
4 -6 tablespoons half-and-half cream
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
  • Stir in 1 egg, the currants and just enough half and half so dough leaves sides of bowl.
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Roll 1/2 inch thick.
  • Cut dough into 2 1/4-inch circles with floured cutter.
  • Place on ungreased cookie sheet.
  • Brush with 1 egg.
  • Bake until golden, 10 to 12 minutes.
  • Immediately remove from cookie sheet.
  • Yields 10 to 12 scones.

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