|Nutritional Guidelines (per serving)|
Currant Scones are a breakfast favorite. They're perfect with butter, clotted cream, or jam, and are equally at home next to a cup of tea during the afternoon, or a big pot of coffee in the morning. This recipe for classic Currant Scones comes from the cookbook Sarabeth's Bakery: From My Hands to Yours (Rizzoli New York) and is reprinted with the permission of the publisher.
If you cannot find currants, you may substitute raisins, golden raisins, or dried cranberries, although the taste and texture will not quite be the same. You can also consider switching up the flavors and adding miniature chocolate chips, orange or lemon zest, or a touch of cinnamon to the scones.
- 3/4 cup whole milk
- 2 large eggs (chilled)
- 3 cups all-purpose flour (plus more as needed)
- 1 tablespoon plus 1 teaspoon baking powder
- 2 tablespoons sugar (superfine, but regular granulated sugar can be substituted)
- 1/4 teaspoon salt (fine sea salt)
- 1 pinch nutmeg (fresh or ground nutmeg can be substituted)
- 10 tablespoons unsalted butter (chilled and cut into 1/2-inch cubes)
- 1/2 cup dried currants
- 1 large egg (beaten, for glazing)
Position a rack in the center of the oven and preheat the oven to 425°F. Line a baking pan with parchment paper.
There are two different ways you can prepare the scone dough. To make the dough by hand, whisk the milk and 2 chilled eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. 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. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together.
Alternately, to use a mixer, whisk the milk and 2 chilled eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed to low. Add the milk mixture, mixing just until the dough barely comes together.
Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently pat or roll out the dough into a 3/4-inch-thick round.
Using a 2 1/2 -inch fluted biscuit cutter, dipping it 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. To get the most pieces out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. 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).
Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm, or let them cool completely.