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
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.
HAZELNUT SCONES
Make and share this Hazelnut Scones recipe from Food.com.
Provided by Ashley U
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
- Add butter; rub in with fingertips until mixture resembles coarse meal.
- Stir in nuts.
- Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
- Make well in center of dry ingredients; add remaining milk mixture.
- Stir just until dough forms.
- Let stand for 3 minutes.
- Turn out onto floured surface.
- Using floured hands, knead gently until dough comes together.
- Pat into 7 1/2-inch round.
- Using sharp knife, cut into 8 wedges; brush with glaze.
- Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
- Bake scones until golden and crusty for about 20 minutes.
- Transfer to wire rack and cool slightly. Serve warm.
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.
CHERRY-HAZELNUT SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in hazelnuts and cherries. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 590 g, Fat 36 g, Fiber 4 g, Protein 10 g, SaturatedFat 16 g
OATMEAL-CURRANT SCONES
These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam.
Provided by Alison
Categories Bread Quick Bread Recipes Scone Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
- In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
- Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
- Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
- Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 35.2 g, Cholesterol 32.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 296.5 mg, Sugar 9.8 g
CURRANT CREAM SCONES
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
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.
More about "currant hazelnut scones recipes"
CURRANT-HAZELNUT SCONES - TEATIME MAGAZINE
From teatimemagazine.com
Servings 9Estimated Reading Time 1 min
CURRANT SCONES RECIPE: AUTHENTIC TASTE OF MERRY OLD …
From deeprootsathome.com
10 BEST FRESH RED CURRANTS RECIPES | YUMMLY
From yummly.com
DARK CHOCOLATE RED CURRANT SCONES RECIPE - PLUM DELUXE
From plumdeluxe.com
SIMPLE AND EASY CURRANT BUTTERMILK SCONES - 31 DAILY
From 31daily.com
FLAKY CURRANT SCONES RECIPE | MYRECIPES
From myrecipes.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
THE CHEESEBOARD’S CURRANT SCONES - BAKING BITES
From bakingbites.com
CURRANT HAZELNUT SCONES RECIPE: HOW TO MAKE IT | TASTE …
From preprod.tasteofhome.com
TRADITIONAL ENGLISH CURRANT SCONES - THE MIGONI KITCHEN
From themigonikitchen.com
CURRANT SCONES – VALERIE
From valeriebakingwithannaolson.com
BRITISH-STYLE CURRANT SCONES | COOK'S ILLUSTRATED
From cooksillustrated.com
CURRANT SCONES - JO COOKS
From jocooks.com
CURRANT SCONES RECIPE | EATINGWELL
From eatingwell.com
AUTHENTIC ENGLISH SCONES WITH CURRANTS - DELISHABLY
From delishably.com
SPELT CURRANT SCONES RECIPE
From pinterest.ca
CURRANT SCONES - LEMON MERINGUE STUDIO
From lemonmeringuestudio.ca
HAZELNUT SCONES - CHATELAINE
From chatelaine.com
HAZELNUT SCONES | CANADIAN LIVING
From canadianliving.com
BEST CREAM SCONES WITH CURRANTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WORLD’S BEST SCOTTISH SCONES WITH CURRANTS – RANTS RAVES AND …
From rantsravesandrecipes.com
CURRANT SCONES - FOUR TO COOK FOR
From fourtocookfor.com
CURRANT SCONES | CLUB HOUSE CA
From clubhouse.ca
CURRANT SCONES - JAMIE GELLER
From jamiegeller.com
CURRANT OAT SCONES - BAKE OR BREAK
From bakeorbreak.com
EASY BLACK CURRANT SCONES | HOLIDAY SWEETS
From goodcheapeats.com
WALNUT-CURRANT SCONES - TEATIME MAGAZINE
From teatimemagazine.com
LIGHT & QUICK HAZELNUT CURRANT SCONES | SCONES EASY, CURRANT …
From pinterest.com
CLASSIC CURRANT SCONES | THE GARDEN OF EATING
From thegardenofeating.org
QUICK CURRANT SCONES - YUM TASTE
From yumtaste.com
ROYAL CURRANT SCONES RECIPE - 31 DAILY
From 31daily.com
BUTTERMILK-CURRANT SCONES WITH LEMON GLAZE RECIPE
From myrecipes.com
BEST BRITISH CURRANT SCONES - INTERNATIONAL DESSERTS BLOG
From internationaldessertsblog.com
HELEN'S DELECTABLE CURRANT SCONES : WHIPPED
From whippedtheblog.com
CURRANT AND LEMON SCONES | METRO
From metro.ca
ORANGE CURRANT BREAKFAST SCONES - GARLIC & ZEST
From garlicandzest.com
RECIPE: FLOUR BAKERY’S CLASSIC CURRANT SCONES | KITCHN
From thekitchn.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