best recipe for classic scones with currants
this is a recipe i really like. it doesn't contain currants, but i've added raisins (i add them to the dry mixture before adding the buttermilk, and sometimes soak them first, but not always). the amount...i've generally used about a handful or two.
Here's my fave scone recipe. In lieu of buttermilk, you could use thinned-down plain yogurt (2/3 yogurt, 1/3 water or milk) or soured milk (1 TB white vinegar or lemon juice added to 1 cup lukewarm milk; let stand 10 minutes).
2 cups very hot water
1/2 cup currants
1/2 cup golden raisins (optional)
3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cold butter (4 oz, 1 stick)
1/2 - 3/4 cup buttermilk
Glaze: 1 egg yolk mixed with 1 TB cold water
Preheat oven to 375 degrees. Pour hot water over currants and golden raisins. Set aside to plump up while you mix the dough. Sift together flour, sugar, baking powder, baking soda, and salt. Cut butter into chunks and cut into flour mixture using a pastry blender or your fingertips until mixture looks pebbly. Drain currants and raisins, and toss into dough. Using a fork, mix in buttermilk a little at a time, using just enough to get a soft, workable dough - don't let mixture get too wet.
Turn dough out onto a lightly floured surface and knead gently three or four times to form a smooth, pliable dough. Pat dough into a circle approximately 3/4 " thick. Cut out scones using a biscuit cutter or the rim of a small glass. Place scones on greased cookie sheet and paint with glaze, using a pastry brush or the back of a spoon. Bake 15- 20 minutes until just golden brown.
I've posted this recipe before, but I searched here and couldn't find it either. Anyway, these are the EASIEST, tastiest scones---I used to make them for a coffee shop I worked for.
2 cups flour
1/4 cup sugar
1 TBSP. baking powder
1/2 tsp. salt
2/3 cup currants
1-1/4 cups HEAVY CREAM (do not substitute)
1 tsp. vanilla extract
Sugar in the raw
Preheat oven to 425F. Sift & combine dry ingredients in a med. bowl, stirring well with a fork. Add currants, tossing with the fork. Combine cream and vanilla; stir into dry mixture, using the fork, mixing to a rough mass. Knead BRIEFLY (4-5 turns) on a lightly floured surface. Pat into a 6-7" circle. Brush a small amount of cream (there's probably enough left clinging to the sides of the measuring cup yet) on top; sprinkle with Sugar in the Raw. Cut into 8 wedges. Separate and place on a parchement-covered baking sheet. Bake approx. 15 minutes. When done, they should be crunchy outside and tender and soft inside. Best if eaten while still warm.
You can vary this recipe by replacing the 2/3 cup currants with raisins, nuts, coconut, or chocolate chips (the latter was the house favorite). "Pecan Praline" was another favorite---use chopped pecans and substitute an equal amount of BROWN sugar for the sugar.
This is similar to the recipe I use, but mine uses no vanilla. It is so easy and fast because you don't have to cut in any butter. You can put the dry ingredients in a bowl the night before, then just add the cream in the morning. I make a variation with chopped dried apricots, and one with choppped apple and cinnamon sugar on top. I'll give the vanilla version a try.