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