British Style Currant Scones Recipe 395

CURRANT SCONES

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.

ENGLISH SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

CURRANT SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
• With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
• Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
• Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.

CURRANT SCONES

Steps:

• 1. Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.
• 2. TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together. TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.
• 3. Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a 3/4-inch-thick round.
• 4. Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. To get the most biscuits out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
• 5. Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.

TRADITIONAL ENGLISH CURRANT SCONES

Steps:

• Pre-heat oven to 400 degrees F and line baking sheet with parchment paper or use Silpat baking mat.
• Measure out and sift the flour into a large bowl.
• Add baking powder, salt and sugar and mix to combine.
• Add in cubed butter. Use pastry blender to cut in butter. Continue until mixture resembles coarse meal.
• In a separate bowl, whisk together 1 egg with milk.
• Add mixture to dry ingredients slowly. Mix to incorporate gently. Try not to over-knead the dough.
• If mixture still dry, add small amounts of milk until dough comes together.
• Separate half of the dough and form into large flat disc about 1 inch thick.
• Use a round biscuit cutter to cut rounds. Repeat with second half. Continue until all the dough has been used.
• Whisk second egg in separate bowl. Brush the tops of the scones with egg mixture before putting in oven.
• Bake approximately 20-25 minutes until golden brown.

BEST BRITISH SCONES WITH CURRENTS

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.

CLASSIC CURRANT SCONES

Steps:

• Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.
• Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.

CURRANT CREAM SCONES

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.

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

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.

THE KING'S SCONES WITH CURRANTS RECIPE

Steps:

• In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended.
• Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal.
• Stir in the currants.
• Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl; Gather the dough together with your hands into a ball; Put on a lightly floured board and roll or pat into a circle; Using a small heart shape or daisy shaped cookie cutter cut into individual scones.
• Place 1 1/2 inches apart on lightly greased baking sheet; If you wish, brush the tops of half the scones with cream; Lightly sprinkle on a mixture of cinnamon and sugar.
• Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown.
• Serve warm with creme fraiche, raspberry butter or lemon curd.

CLASSIC CURRANT SCONES

Steps:

• Preheat oven to 425 degrees. Whisk together flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in currants. Add cream, and stir just until combined.
• Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Pat into an 8-inch circle about 1/2 inch thick. Cut into 8 wedges.
• Arrange wedges on a baking sheet lined with parchment paper. Brush tops with melted butter. Bake until golden brown, about 20 minutes. Transfer scones to a wire rack, and let cool slightly. Serve warm or at room temperature with softened butter.