Best British Style Currant Scones Recipe 395 Recipes

TRADITIONAL ENGLISH CURRANT SCONES

Steps:

• Pre-heat oven to 400 degrees F and line baking sheet with parchment paper or use Silpat baking mat.
• Measure out and sift the flour into a large bowl.
• Add baking powder, salt and sugar and mix to combine.
• Add in cubed butter. Use pastry blender to cut in butter. Continue until mixture resembles coarse meal.
• In a separate bowl, whisk together 1 egg with milk.
• Add mixture to dry ingredients slowly. Mix to incorporate gently. Try not to over-knead the dough.
• If mixture still dry, add small amounts of milk until dough comes together.
• Separate half of the dough and form into large flat disc about 1 inch thick.
• Use a round biscuit cutter to cut rounds. Repeat with second half. Continue until all the dough has been used.
• Whisk second egg in separate bowl. Brush the tops of the scones with egg mixture before putting in oven.
• Bake approximately 20-25 minutes until golden brown.

BEST BRITISH SCONES WITH CURRENTS

Steps:

• Pre-heat oven to 500F/260C.
• Combine flour, sugar, baking powder and salt in a large mixing bowl. Use a whisk to mix everything together.
• Cut cold butter in several pieces and add to the dry ingredients. Use your fingers to work the butter into the flour mixture until it looks like small crumbs.
• Add currants (or whatever you want to mix in) and mix with a spoon or spatula until well combined.
• In a small mixing bowl, whisk together milk and eggs. Add to flour a little at a time. Careful! You might not need the entire amount so don't dump it all in at once. Stir with a spoon or spatula until dough forms a ball.
• Knead dough several times on well-floured surface with well-floured hands until the surface of the dough is smooth and doesn't have any cracks.
• Press dough to 1 inch [25mm] thickness. Cut out scones using a round biscuit or scone cutter or a small jam jar or glass. You should get anywhere from 7 to 12 scones, depending on the size of your cutter.
• Transfer scones to a lined baking pan. Gather remaining dough into a ball, knead it together once or twice smooth, and again roll it out to 1 inch [25mm] thickness. Cut out the rest of your scones and transfer them to your baking sheet.
• Brush the top of the scones using what's left of the milk and egg mixture or whisk one additional egg with 1 tsp milk, cream or water in a small bowl. Brush on the tops of the scones.
• Turn oven down to 425 F/215C. Bake smaller scones for 10-12 minutes and large scones for 12-15 minutes or until golden brown.
• Cool on a wire rack.
• Serve warm or at room temperature with butter, clotted cream, whipped cream, lemon curd or jam. Enjoy!
• Scones are best eaten the day they're made but I've found they're ok the next day, too.

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 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.

BRITISH-STYLE CURRANT SCONES RECIPE - (3.9/5)

Steps:

• 1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes. 2. Adjust oven rack to upper-middle position and heat oven to 500 degrees. 3. Line rimmed baking sheet with parchment paper. 4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses. 5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. 6. Transfer mixture to large bowl and stir in ¾ cup dried currants. 7. Whisk 1 cup whole milk and 2 large eggs together in second bowl. 8. Set aside 2 tablespoons milk mixture. 9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain. 10. Transfer dough to well-floured counter and gather into ball. 11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. 12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick 13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. 14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough. 15. Brush tops of scones with reserved milk mixture. 16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. 17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.

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.