Recipes Using Currants

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QUICK CURRANT SCONES



Quick Currant Scones image

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

2 ¼ cups sifted all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
½ cup unsalted butter, cut into small pieces
10 tablespoons heavy whipping cream
½ cup currants

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



Currant Scones image

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

¾ cup dried currants
4 ¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup white sugar
1 ¼ teaspoons salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
1 ½ cups buttermilk
1 teaspoon lemon zest
2 tablespoons melted butter
¼ cup coarse sugar crystals

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

BUTTER TARTS (WITH CURRANTS)



Butter Tarts (With Currants) image

This recipe was a Christmas treat I remember from my childhood. I think it originates in Canada, but I'm not sure. My mother always made one batch of butter tarts and one batch of tarts with raspberry jam. The jam tarts were fair game, but she always hid most of the butter tarts for herself.

Provided by MagsMeals

Categories     < 60 Mins

Time 45m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 7

24 tart shells
1 cup brown sugar, packed
1/2 cup butter, softened
1/2 teaspoon salt
1 teaspoon vanilla
1 cup currants
1 egg, separated, beat white

Steps:

  • Preheat oven to 375.
  • Double pie crust recipe can be used for tart shells.
  • Cut pie crust into circles (use a glass or biscuit cutter). Press into buttered muffin tin.
  • Cream butter, sugar, salt, and vanilla. Stir in currants and egg yolk. Add beaten egg white and mix well.
  • Use 1 1/2 scant teaspoons of filling for each tart to avoid overflow. Bake until filling is foamy and crust is brown, aprox. 12-15 minutes.
  • Makes 2 dozen.

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