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Currant Scones
Recipe Summary
Yield: Makes 12 to 16
Ingredients
Ingredient Checklist
4 cups all-purpose flour, plus more for work surface
2 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus more for serving
1 1/4 cup buttermilk
1 cup currants
1 large egg, lightly beaten
1/4 cup sanding sugar
Preserves, for serving
Gallery
Currant Scones
Recipe Summary
Yield: Makes 12 to 16
Gallery
Currant Scones
Currant Scones
Currant Scones
Recipe Summary
Yield: Makes 12 to 16
Recipe Summary
Yield: Makes 12 to 16
Yield: Makes 12 to 16
Makes 12 to 16
Ingredients
Ingredients
- 4 cups all-purpose flour, plus more for work surface
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus more for serving
- 1 1/4 cup buttermilk
- 1 cup currants
- 1 large egg, lightly beaten
- 1/4 cup sanding sugar
- Preserves, for serving
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Using a pastry cutter or two forks, cut butter into flour mixture until it resembles coarse meal. Add buttermilk and currants; stir to combine.
On a lightly floured surface, roll out dough about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out as many rounds as possible, and place on prepared baking sheet. Reroll scraps; continue cutting.
Lightly brush top of each scone with beaten egg; sprinkle with sanding sugar. Bake until biscuits are golden, 20 to 25 minutes. Transfer to a wire rack. Serve with butter and preserves on the side.
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Reviews
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Add Rating & Review
All Reviews for Currant Scones
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Reviews:
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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
