Currant Tea Scones
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Water (boiling)1
Tea Bag1 cup
Currants (dried)1 cup
All-Purpose Flour2 tbsp
Sugar1.5 tsps
Baking Powder1 tsp
Salt1 cup
Unsalted Butter (cold)Directions:
1
Preheat oven to 400° F and butter a baking sheet
2
Pour boiling water into a small cup and steep tea bag 2 minutes
3
Remove and reserve tea bag and stir in currants
4
Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt
5
Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps
6
Squeeze liquid from tea bag into cup and discard bag
7
With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed
8
Stir in currant mixture
9
Turn dough out onto a lightly floured surface and form into a 5-inch round
10
Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half
11
Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters
12
Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool
13
Break scones along score marks and serve warm or at room temperature
14
Preheat oven to 400° F and butter a baking sheet
15
Pour boiling water into a small cup and steep tea bag 2 minutes
16
Remove and reserve tea bag and stir in currants
17
Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt
18
Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps
19
Squeeze liquid from tea bag into cup and discard bag
20
With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed
21
Stir in currant mixture
22
Turn dough out onto a lightly floured surface and form into a 5-inch round
23
Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half
24
Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters
25
Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool
26
Break scones along score marks and serve warm or at room temperature