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
CREAM SCONES WITH CURRANTS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
- In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
ORANGE-CURRANT SCONES
The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants.
Provided by Julia Moskin
Categories breakfast, quick, side dish
Time 30m
Yield 8 to 12 scones
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
- Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
- Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
- Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
- Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
CURRANT SCONES FROM LA PROVENCE IN BEVERLY HILLS
This recipe is from the LA Times' Culinary SOS column - adapted from La Provence Cafe's free form crispy scones. Oh, this makes me wish for a cool & rainy Sunday - scones, great coffee & a good book under a soft throw... purrrfect! No currants? Use raisins - brown or golden, then pick up some currants when you can - you'll be making these again!
Provided by Busters friend
Categories Scones
Time 1h
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking soda, baking powder and salt.
- Cut in the butter until the mixture is crumbly.
- In a medium bowl, whisk together 2 of the eggs, the vanilla and buttermilk. Pour the buttermilk mixture over the dry ingredients, and stir together to evenly distribute. (The dough will be crumbly.) Stir in the currants.
- Pour the mixture onto a lightly floured cutting board, and gently knead to form a cohesive mass. Be careful not to overmix, or the dough will be tough.
- Scoop the scones using a large (4-ounce) scoop onto a parchment-lined baking sheet, or divide the dough into 14 portions (each portion will be about one-half cup), leaving 3 inches between each.
- In a small bowl, whisk together the remaining egg with the milk to form an egg wash. Brush the egg wash over each of the scones.
- Bake the scones until puffed, lightly browned and a toothpick inserted comes out clean, about 30 minutes, rotating halfway through baking for even coloring. Remove to a rack and cool slightly before serving.
Nutrition Facts : Calories 369, Fat 11.7, SaturatedFat 6.8, Cholesterol 72.3, Sodium 478, Carbohydrate 58.5, Fiber 1.4, Sugar 15.2, Protein 7.6
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THE PENINSULA'S CURRANT SCONES RECIPE - LOS ANGELES …
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- In the bowl of an electric mixer, combine the flours, baking powder, salt and sugar. Add the butter and mix on low speed until the butter is crumbled into pea-sized bits.
- Mix one of the eggs, the milk and two-thirds cup heavy cream in a bowl. Add the liquid ingredients all at once to the dry ingredients and mix just until the dough comes together. Add the currants and mix to incorporate.
- On a lightly floured surface, work the dough with your hands until it is mostly smooth. Roll it out to about three-fourths-inch thickness and let rest for five minutes.
- With a 2-inch biscuit cutter, cut out the scones and transfer them to two parchment-lined baking sheets. Lightly beat the remaining egg with a fork and add the remaining 1 tablespoon heavy cream to make an egg wash. Brush the tops of the scones with the egg wash.
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5/5 (3)Total Time 50 minsCategory BreakfastCalories 280 per serving
- In a big bowl mix the flour, sugar, baking powder, baking soda and salt. Just whisk them roughly so as to combine all the ingredients.
- Cut the butter in small pieces, it should be cold, and add it to the flour bowl. Using a pastry blender or a couple forks cut into the butter and continue until the mixture resembles small peas.
- Pour two cups of the heavy cream over the flour mixture and using a spatula mix everything well together. If the mixture is too dry, add more heavy cream a tablespoon at a time. Turn the dough over onto a well floured surface and roll it out into a rectangle that's about 11"x7". Do not be tempted to knead the dough, you'll crush the currants. The rectangle should be about an inch in thickness.
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- Heat the oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking soda, baking powder and salt.
- In a medium bowl, whisk together 2 of the eggs, the vanilla and buttermilk. Pour the buttermilk mixture over the dry ingredients, and stir together to evenly distribute. (The dough will be crumbly.) Stir in the currants.
- Pour the mixture onto a lightly floured cutting board, and gently knead to form a cohesive mass. Be careful not to overmix, or the dough will be tough.
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