CURRANT SCONES
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
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
CRUMBLY CURRANT SCONES
Currant-studded scones are wonderful warm from the oven -- and easy enough to make for a weekend breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 16
Number Of Ingredients 10
Steps:
- Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry blender, cut in butter until mixture forms coarse crumbs with a few large clumps. Fold in currants.
- Make a well in center of flour mixture; pour in 2 cups cream. Using your hands, draw dry ingredients over cream, gradually gathering and combining the dough until it just comes together. If it is too dry, add more cream, 1 tablespoon at a time.
- Turn out dough onto a lightly floured work surface. With lightly floured hands, gently pat dough into a 7-by-11-inch rectangle, about 1 inch thick. Using a sharp knife, cut the rectangle into 16 triangles. Transfer triangles to baking sheets lined with parchment paper; cover with plastic wrap, and freeze until very firm, at least 2 hours or overnight.
- Preheat oven to 375 degrees. Lightly beat egg yolk with remaining 1/4 cup cream in a small bowl; brush over tops of scones. Sprinkle generously with sanding sugar, if desired. Bake until golden and flecked with brown spots, 30 to 35 minutes. Transfer scones to a wire rack. Serve warm or at room temperature. Scones are best eaten the day they are baked.
CURRANT SCONE MIX
"You can make a wonderful present of this mix," assures Delores Hill from Helena, Montana. "I pack it in a decorative container along with the recipe for making the scones. I also include a few tea towels."
Provided by Taste of Home
Time 35m
Yield 8 scones per batch.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, milk powder, baking powder, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add currants. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (6 cups total)., To prepare scones: In a large bowl, combine 3 cups mix, egg and water until moistened. Turn onto a lightly floured surface; knead 5-6 times. Transfer to a greased baking sheet and pat into a 9-in. circle. Cut into eight wedges (do not separate). Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 281 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 6g protein.
CLASSIC CURRANT SCONES
Provided by Food Network
Time 50m
Yield about 30 Scones
Number Of Ingredients 8
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.
CLASSIC CURRANT SCONES
Provided by Food Network
Yield About 30 scones
Number Of Ingredients 8
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 SCONES
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and currants; stir to combine.
- On a lightly floured surface, roll out the dough about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out as many rounds as possible, and place on the prepared baking sheet. Reroll the scraps; continue cutting.
- Lightly brush the top of each scone with beaten egg; sprinkle with sanding sugar. Bake until the biscuits are golden, 20 to 25 minutes. Transfer to a wire rack. Serve with butter and preserves on the side.
- MAKING SCONES
- The dough for scones, like that of biscuits, should be handled as little as possible. Cut out scones by pressing straight through the dough with a bench scraper (or with a biscuit cutter). Brush the tops with heavy cream or beaten egg, then sprinkle with sanding sugar so the scones glisten when they come out of the oven.
CLASSIC CURRANT SCONES
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 8
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.
CRUMBLY SCONES
I find that some scone recipes can be too complicated. These ones are easy and so delicious just out of the oven with some raspberry jam and cream, or simply with salted butter. Mmmm... (P.S. I'm Australian, so the measurements might be different)
Provided by Faery Dust
Categories Scones
Time 30m
Yield 12 scones, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift the dry ingredients together.
- Cut the butter into the dry ingredients. Rub with the fingertips lightly. The mixture should resemble course crumbs. You can do this step in a food processor, but put the mixture into a bowl before adding the liquid.
- Add your liquid and mix lightly and gently with a butterknife or the fingertips. Don't over mix, this can create heavy scones.
- Turn the dough out onto a lightly floured surface and press out gently into an oblong shape, about 20mm thick.
- Cut into squares or use a scone cutter.
- Pop them onto a baking tray. Brush the tops with a bit of milk and bake at 240C (475F) until done, about 10 minutes.
- VARIATIONS.
- Use 1/2 cup sour cream instead of the butter and the milk or milk and egg.
- Cheese scones: Add 1/2 cup finely grated cheddar and omit the sugar.
- Fruit scones: Add 1/2 cup raisins to the dough.
Nutrition Facts : Calories 324.7, Fat 9.6, SaturatedFat 5.8, Cholesterol 25.9, Sodium 742.3, Carbohydrate 51.1, Fiber 1.7, Sugar 0.2, Protein 8.1
QUICK CURRANT SCONES
This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You'll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants.
Provided by www.funfamilydinners.com
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
- Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
- Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 35.7 g, Cholesterol 56 mg, Fat 18.8 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 11.6 g, Sodium 110.3 mg, Sugar 7.7 g
CURRANT SCONES
Categories Bread Milk/Cream Dairy Fruit Bake Currant Spring Bon Appétit
Yield Makes about 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. 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.
More about "crumbly currant scones recipes"
EASY SCONES RECIPE WITH DRIED CURRANTS - THE SPRUCE …
From thespruceeats.com
3.6/5 (46)Calories 190 per serving
THE PENINSULA'S CURRANT SCONES RECIPE - LOS ANGELES …
From latimes.com
THE BEST SCONES {BUTTERY, FLAKY AND CRUMBLY} | FOODELICACY
From foodelicacy.com
BEST SCONE RECIPE | HOW TO MAKE SCONES | JAMIE OLIVER
From jamieoliver.com
DARK CHOCOLATE RED CURRANT SCONES RECIPE - PLUM DELUXE
From plumdeluxe.com
CHEF'S RECIPE: CURRANT SCONES - THE BUTCHART GARDENS
From butchartgardens.com
CURRANT SCONES - JO COOKS
From jocooks.com
CURRANT SCONES - FOUR TO COOK FOR
From fourtocookfor.com
CURRANT SCONES - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
CURRANT SCONES - CTV
From more.ctv.ca
CURRANT SCONES - BAKEABLE
From bakeableblog.com
MAKING SCONES: TIPS AND TROUBLESHOOTING PROBLEMS
From thespruceeats.com
BEST BRITISH CURRANT SCONES - INTERNATIONAL DESSERTS BLOG
From internationaldessertsblog.com
TRADITIONAL ENGLISH CURRANT SCONES - THE MIGONI KITCHEN
From themigonikitchen.com
CURRANT AND CREAM SCONES | CANADIAN LIVING
From canadianliving.com
FLAKY CURRANT SCONES RECIPE - SUSIE TOMPKINS BUELL
From foodandwine.com
BRITISH-STYLE CURRANT SCONES | COOK'S ILLUSTRATED
From cooksillustrated.com
CRUMBLY SCONES WITH RED AND BLACK CURRANTS | CURRANT RECIPES, …
From pinterest.ca
CURRANT SCONES - MOTHER WOULD KNOW
From motherwouldknow.com
CURRANT SCONES | CLUB HOUSE CA
From clubhouse.ca
WORLD’S BEST SCOTTISH SCONES WITH CURRANTS – RANTS RAVES AND …
From rantsravesandrecipes.com
CURRANT SCONES - TEAS THE SEASON
From teastheseason3.com
BEST CURRANT ORANGE TEA SCONES RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
AUTHENTIC ENGLISH SCONES WITH CURRANTS - DELISHABLY
From delishably.com
CURRANT SCONES – RECIPES COLLECTION
From recipescollection.org
CRUMBLY CURRANT SCONES - MEALPLANNERPRO.COM
From mealplannerpro.com
CLASSIC CURRANT SCONES | THE GARDEN OF EATING
From thegardenofeating.org
FLAKY CURRANT SCONES RECIPE | MYRECIPES
From myrecipes.com
MAGNOLIA DAYS | BUTTERMILK CURRANT SCONES
From magnoliadays.com
RECIPE: FLOUR BAKERY’S CLASSIC CURRANT SCONES | KITCHN
From thekitchn.com
CURRANT SCONES | OREGONIAN RECIPES
From recipes.oregonlive.com
CURRANT SCONES | FOODTALK
From foodtalkdaily.com
CREAM SCONES WITH CURRANTS + BROWN SUGAR - JESSIE SHEEHAN BAKES
From jessiesheehanbakes.com
CURRANT SCONES – VALERIE
From valeriebakingwithannaolson.com
CURRANT SCONES RECIPE - COOKING INDEX
From cookingindex.com
CRUMBLY CURRANT SCONES RECIPE
From pinterest.com
BLACK CURRANT SCONES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE CHEESEBOARD’S CURRANT SCONES - BAKING BITES
From bakingbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love