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Currant Scones

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Introduction

Welcome to the delightful world of baking where we introduce you to “Currant Scones,” an exquisite treat that marries simplicity with sophistication. This recipe brings together essential ingredients and equipment, ensuring a perfect balance between flavors and textures.

Tips for this Recipe

To achieve the best results with your Currant Scones, chill your eggs beforehand as it helps in creating lighter scones. Also, consider measuring ingredients precisely using digital scales to ensure consistency in every batch.

Why You Will Love This Recipe

The joy of making Currant Scones lies not just in their taste but also in the process itself. The richness of currants, the tender crumb from fresh eggs and chilled butter, all contribute to a scone experience that is unparalleled. These are baked with love and attention to detail.

Ingredients

  • 3/4 cup whole milk
  • 2 large eggs, chilled
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 tablespoons superfine sugar
  • 1/4 teaspoon fine sea salt
  • A few gratings of fresh nutmeg
  • 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
  • 1/2 cup dried currants
  • 1 large egg, well beaten with a hand blender, for glazing

Advised Equipment

To prepare these Currant Scones, consider the following equipment:

  • Electric Mixer with Paddle Attachment
  • Silicone Baking Mat
  • Digital Kitchen Scale (with at least 1 kg capacity)
  • Scales for precise ingredient measurements
  • Silicone Biscuit Cutters Set
  • Stand Mixer with Dough Hook Attachment
  • Parchment Paper Sheets
  • Cooling Rack
  • High-Sided Baking Trays
  • Measuring Spoons (Set)

History of the Recipe

The tradition of scones dates back to medieval Scotland, but currants were not always a standard addition. This variation emerged as people began experimenting with different flavors and ingredients, resulting in a delightful fusion that enhances both taste and texture.

Fun Facts About this Recipe

Did you know? The use of currants in scones was initially more popular in European recipes due to their rarity. However, with the rise in global trade, ingredients like dried currants have become readily accessible, making them a cherished addition in baking around the world.

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Currant Scones

Currant Scones

amanda

Equipment

  • Electric Mixer with Paddle Attachment - Essential for efficiently mixing dough.

  • Silicone Baking Mat - Provides an even baking surface.

  • Scales (Digital Kitchen Scale) - Accurate measurements in baking.

  • Silicone Biscuit Cutters Set - Shaping scones uniformly.

  • Stand Mixer with Dough Hook Attachment - Hands-free dough mixing for larger batches.

  • Parchment Paper Sheets - Lining sheets or muffin tins, easy cleanup.

  • Digital Food Scale with at least 1 kg capacity - Precise ingredient measurement.

  • Cooling Rack - Even cooling of scones after baking.

  • High-Sided Baking Trays - Making multiple batches simultaneously.

  • Measuring Spoons (Set) - Accurate small quantity measurements for ingredients.

Ingredients

  • 3/4 cup whole milk

  • 2 large eggs, chilled

  • 3 cups unbleached all-purpose flour, plus more as needed

  • 1 tablespoon plus 1 teaspoon baking powder

  • 2 tablespoons superfine sugar

  • 1/4 teaspoon fine sea salt

  • A few gratings of fresh nutmeg

  • 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes

  • 1/2 cup dried currants

  • 1 large egg, well beaten with a hand blender, for glazing

Instructions

1

Instruction 1

Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.
2

Instruction 2

TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together. TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.
3

Instruction 3

Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a 3/4-inch-thick round.
4

Instruction 4

Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. To get the most biscuits out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
5

Instruction 5

Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.
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