Currant Scones
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
44
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cup
Whole Milk2 large
Egg (chilled)1 tbsp
Baking Powder2 tbsps
Sugar (superfine)1 tsp
Fine Sea Salt1 cup
Currants (dried)Directions:
1
Add the butter
2
Position a rack in the center of the oven and preheat to 425°F
3
Line a half-sheet pan with parchment paper
4
TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside
5
Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl
6
Add the butter and mix quickly to coat the butter with the flour mixture
7
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
8
Mix in the currants
9
Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together
10
TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside
11
Sift the dry ingredients together into the bowl of a heavy-duty stand mixer
12
Add the butter
13
Attach the bowl to the mixer and fit with the paddle attachment
14
Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter
15
Mix in the currants
16
Reduce the mixer speed to low
17
Add the milk mixture, mixing just until the dough barely comes together
18
Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top
19
Knead the dough a few times, just until it doesn't stick to the work surface
20
Do not overwork the dough
21
The surface will be floured, but the inside of the dough should remain on the wet side
22
Gently roll out the dough into a 3/4-inch-thick round
23
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
24
To get the most biscuits out of the dough, cut out the scones close together in concentric circles
25
Gather up the dough scraps, knead very lightly, and repeat to cut out more scones
26
You should get two scones from the second batch of scraps
27
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)
28
Place the scones in the oven and immediately reduce the heat to 400°F
29
Bake until golden brown, about 20 minutes
30
Cool on the pan for a few minutes, then serve warm or cool completely
31
Position a rack in the center of the oven and preheat to 425°F
32
Line a half-sheet pan with parchment paper
33
TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside
34
Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl
35
Add the butter and mix quickly to coat the butter with the flour mixture
36
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
37
Mix in the currants
38
Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together
39
TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside
40
Sift the dry ingredients together into the bowl of a heavy-duty stand mixer
41
Attach the bowl to the mixer and fit with the paddle attachment
42
Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter
43
Mix in the currants
44
Reduce the mixer speed to low
45
Add the milk mixture, mixing just until the dough barely comes together
46
Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top
47
Knead the dough a few times, just until it doesn't stick to the work surface
48
Do not overwork the dough
49
The surface will be floured, but the inside of the dough should remain on the wet side
50
Gently roll out the dough into a 3/4-inch-thick round
51
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
52
To get the most biscuits out of the dough, cut out the scones close together in concentric circles
53
Gather up the dough scraps, knead very lightly, and repeat to cut out more scones
54
You should get two scones from the second batch of scraps
55
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)
56
Place the scones in the oven and immediately reduce the heat to 400°F
57
Bake until golden brown, about 20 minutes
58
Cool on the pan for a few minutes, then serve warm or cool completely