Current Scones – Melt in your mouth currant scones, great for breakfast with a nice cup of cold milk.
My husband bought these currants and when I saw them in the fridge I thought they were just adorable, they look like little jewels to me. So I thought to myself I have to bake or do something with them, they are too cute. My husband has been putting them in salads and they are just delicious in salads, but I’ve never baked anything with currants before, so I wanted to give it a try.
What to bake though? Being the practical person that I am, ahem, I thought about some scones, because at least I could take these to work with me in the morning and have them for breakfast.
Perfect idea. I wasn’t sure you can make currant scones, but they close enough to blueberries so how different could they be. So I googled currant scones and found a recipe on Martha Stewart’s site for currant scones. Wonderful, except hers called for dried currants. Oh well, close enough.
In case you’ve never made scones, they are the easiest things in the world to bake, no mixer necessary, you just pretty much mix all the ingredients together.
A long time ago, I never used to like scones, primarily because I thought they were very dry. Since then, I’ve learned to make them myself and I can’t say I’ve ever made a dry scone. These ones are awesome and go perfectly with a glass of milk, they are nice and flaky and melt in your mouth.
Like I said, I used nice fresh currants, you’ll need about a cup of gorgeous currants.
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. Add the currants to the mixture and mix well. Make a well in the middle.
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 triangle 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.
Cut the dough, using a pastry cutter or a knife into 16 triangles or whatever shape you prefer. Now Martha’s recipe says to cover them up with plastic wrap and refrigerate them for a couple hours until the dough is firm, however it was late at night and I just didn’t want to stay up and wait for the dough to firm up, so I baked mine. Before placing them in the oven, mix the egg yolk, with the 1/4 cup of heavy cream and brush the scones. Sprinkle some sugar on top if you prefer.
Bake them in a preheated oven at 375 F degrees for 30 to 35 minutes and then cool them off on a wire rack. And that’s all there is to these delicious melt in your mouth scones.
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Currant Scones
Ingredients
- 4 1/2 cups all-purpose flour
- 2 tablespoon sugar
- 2 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks 1 cup cold unsalted butter
- 1 cup currants
- 2 1/4 cup heavy cream
- 1 egg yolk
Instructions
- 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.
- Add the currants to the mixture and mix well. Make a well in the middle.
- 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.
- Cut the dough, using a pastry cutter or a knife into 16 triangles.
- Cover them up with plastic wrap and refrigerate them for a couple hours until the dough is firm.
- Preheat oven to 375 F degrees.
- Before placing them in the oven, mix the egg yolk, with the 1/4 cup of heavy cream and brush the scones. Sprinkle some sugar on top if you prefer.
- Bake them in the oven for 30 to 35 minutes and then cool them off on a wire rack.
I reviewed several recipes before choosing yours to make, and writing here to say the results were absolutely fabulous! These made great scones, moist, good & chewy and not dry like so many poorly made unremarkable coffee house scones, I made mine big and round (my choice), made sure I didn’t overcook, and the only adjustments I made to your recipe was to a) add 2 tsp grated lemon zest, and b) almost double the amount of fresh currants (used almost two cups and this was perfect, currants didn’t get lost in the scone). This recipe also gave me an opportunity to use some this year’s crop of my red and white currants. Thanks for a great recipe and great details in the baking process!
Never had a scone in my life, can you believe that? 🙂
They are no every-day pastry where I come from and even when I lived in London, I haven’t seen one. But thinking about it – I don’t think I even saw a bakery D:
It really doesn’t look too difficult to make these, so I might give them a try! Especially If I got such pretty little currants!
Tobias
Those scones look fabulous in the pastry. It’s a must for me to try it.
I am in the scones are dry category. They look great in a pastry rack, but usually disappoint. Guess I need to start making my own