Currant Tea Scones Recipes

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:

• 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.

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.

CURRANT TEA SCONES

Steps:

• Preheat oven to 400° F and butter a baking sheet.
• Pour boiling water into a small cup and steep tea bag 2 minutes. Remove and reserve tea bag and stir in currants. Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt. Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Squeeze liquid from tea bag into cup and discard bag. With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed. Stir in currant mixture.
• Turn dough out onto a lightly floured surface and form into a 5-inch round. Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half. Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters.
• Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool. Break scones along score marks and serve warm or at room temperature.

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 SCONES

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.

CURRANT SCONE MIX

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.

DRIED-CURRANT SCONES

Steps:

• Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
• Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.
• Beat together eggs and cream. Make a well in center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.
• Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
• Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire rack.

QUICK CURRANT SCONES

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.

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 CURRANT SCONES, ATK

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.

GLUTEN FREE BUTTERMILK SCONES WITH CURRANTS

Steps:

• Preheat oven to 425°F and line 2 baking sheets with parchment paper.
• In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt. Pulse a couple of times to blend. With processor running, drop butter chunks in, one at a time and continue processing until mixture resembles coarse meal.
• Transfer mixture to a large bowl. Stir in orange zest and currants. Drizzle buttermilk into the flour mixture, stirring quickly with a fork just until a dough forms.
• To make round freeform scones, spoon dough into mounds on cookie sheet, about two inches apart.
• To make wedge shaped scones, divide dough into 2 balls. Gently pat each ball into a circle about 3/4 inch thick. Using a sharp knife, cut each circle into 6 wedges. Places wedges on baking sheet, leaving a half inch gap between each scone.
• Sprinkle each scone with raw sugar, if desired. Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
• Makes 6 round or 12 wedge scones