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Gallery Currant Scones Recipe Summary prep: 10 mins total: 25 mins Servings: 12
Ingredients Ingredient Checklist 2 cups all-purpose flour (spooned and leveled), plus more for work surface 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces 3/4 cup dried currants 1/2 cup low-fat buttermilk 1 large egg, lightly beaten 1 tablespoon milk
Cook’s Notes Dried currants are a traditional ingredient in scones. Find them in the dried-fruit section of the supermarket, or substitute raisins, dried cherries, or dried cranberries.
Gallery Currant Scones
Recipe Summary prep: 10 mins total: 25 mins Servings: 12
Gallery
Currant Scones
Currant Scones
Currant Scones
Recipe Summary prep: 10 mins total: 25 mins Servings: 12
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 12
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 12
12
Ingredients
Ingredients
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces 3/4 cup dried currants 1/2 cup low-fat buttermilk 1 large egg, lightly beaten 1 tablespoon milk
Directions
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.
Cook’s Notes Dried currants are a traditional ingredient in scones. Find them in the dried-fruit section of the supermarket, or substitute raisins, dried cherries, or dried cranberries.
Cook’s Notes
Dried currants are a traditional ingredient in scones. Find them in the dried-fruit section of the supermarket, or substitute raisins, dried cherries, or dried cranberries.
Reviews (7)
Add Rating & Review 81 Ratings 5 star values: 11 4 star values: 22 3 star values: 32 2 star values: 12 1 star values: 4
Reviews (7)
Add Rating & Review 81 Ratings 5 star values: 11 4 star values: 22 3 star values: 32 2 star values: 12 1 star values: 4
Add Rating & Review
81 Ratings 5 star values: 11 4 star values: 22 3 star values: 32 2 star values: 12 1 star values: 4
81 Ratings 5 star values: 11 4 star values: 22 3 star values: 32 2 star values: 12 1 star values: 4
81 Ratings 5 star values: 11 4 star values: 22 3 star values: 32 2 star values: 12 1 star values: 4
5 star values: 11 4 star values: 22 3 star values: 32 2 star values: 12 1 star values: 4
Martha Stewart Member Rating: Unrated 09/22/2016 what do they mean by 'Reroll and cut scraps once"? Do they mean that after I've cut out all my rounds, I gather together the remaining dough, roll it out again, and cut out a few more rounds? Otherwise what are these 'scraps' they refer to that I am to cut up?? Martha Stewart Member Rating: Unrated 04/10/2013 Just made these for breakfast and they came out great. They remind me often trip to Edinburgh Scotland. Martha Stewart Member Rating: Unrated 04/24/2011 I prepared these a few days before Easter and froze the cut out dough. Easter morn I popped them in the oven and they turned out great. May have added an extra minute or two. Martha Stewart Member Rating: Unrated 03/15/2011 These are easy to make and I can't get enough of them. You have to stop me from sitting in the kitchen and eating the whole batch! Here's two photos showing how a recent batch turned out: http://www.dropbox.com/gallery/1363915/2/Public/edf-scones?h=4ee240 Martha Stewart Member Rating: Unrated 02/14/2011 These were great! I made them a day in advance and carefully stored them in tupperware and served them for brunch the next day and they stil tasted fresh. I used a heart-shaped cookie cutter since it was Valentine's Day and they kept their shape just fine. I will definitely make these again! Martha Stewart Member Rating: Unrated 08/17/2010 I LOVE these scones! Make them! I used dried wild blueberries and they were heavenly. If you want to read more and see photos of my scones, please visit: http://www.afarmgirlsdabbles.com Martha Stewart Member Rating: Unrated 03/17/2009 I too thought these were "just okay". I used 1/2 golden raisins and 1/2 currants. Instead of rolling and cutting the dough, I patted it into a 1/2" thick rectangle and cut it into 12 squares. I do this whenever I make biscuits or scones - saves time and none of the biscuits/scones have that "second cutting" toughness.Martha Stewart Member
Rating: Unrated 09/22/2016
what do they mean by ‘Reroll and cut scraps once"? Do they mean that after I’ve cut out all my rounds, I gather together the remaining dough, roll it out again, and cut out a few more rounds? Otherwise what are these ‘scraps’ they refer to that I am to cut up??
Rating: Unrated
Rating: Unrated 04/10/2013
Just made these for breakfast and they came out great. They remind me often trip to Edinburgh Scotland.
Rating: Unrated 04/24/2011
I prepared these a few days before Easter and froze the cut out dough. Easter morn I popped them in the oven and they turned out great. May have added an extra minute or two.
Rating: Unrated 03/15/2011
These are easy to make and I can’t get enough of them. You have to stop me from sitting in the kitchen and eating the whole batch! Here’s two photos showing how a recent batch turned out: http://www.dropbox.com/gallery/1363915/2/Public/edf-scones?h=4ee240
Rating: Unrated 02/14/2011
These were great! I made them a day in advance and carefully stored them in tupperware and served them for brunch the next day and they stil tasted fresh. I used a heart-shaped cookie cutter since it was Valentine’s Day and they kept their shape just fine. I will definitely make these again!
Rating: Unrated 08/17/2010
I LOVE these scones! Make them! I used dried wild blueberries and they were heavenly. If you want to read more and see photos of my scones, please visit: http://www.afarmgirlsdabbles.com
Rating: Unrated 03/17/2009
I too thought these were “just okay”. I used 1/2 golden raisins and 1/2 currants. Instead of rolling and cutting the dough, I patted it into a 1/2" thick rectangle and cut it into 12 squares. I do this whenever I make biscuits or scones - saves time and none of the biscuits/scones have that “second cutting” toughness.
All Reviews for Currant Scones
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Currant Scones
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
