Currant Scones
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
61
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cup
Currants (dried)4.75 cups
All-Purpose Flour1 tbsp
Baking Powder3 tsp
Baking Soda1 cup
White Sugar1.25 tsps
Salt1.5 cups
Buttermilk1 tsp
Lemon Zest2 tbsps
Butter (melted)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a baking sheet with parchment paper
3
Cover currants with warm water in a bowl and set aside to moisten
4
Sift flour, baking powder, and baking soda in the bowl of a stand mixer
5
Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture
6
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
7
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
8
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
9
Brush dough with melted butter and sprinkle with sugar crystals
10
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
11
Place on the prepared baking sheet
12
Bake in the preheated oven until scones are lightly golden brown, about 18 minutes
13
Eat warm