Currant Scones
Servings: 8 scones
Ingredients
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/2 pound two sticks unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3 large eggs plus one more four total
- 1/3 cup buttermilk
- 1/2 cup dried currants
- 1 tbsp coarse raw sugar (like Turbinado)
Instructions
- Preheat oven to 350 degrees.
- Mix flour and baking power in a small bowl. Set aside.
- In a large bowl, cream butter.
- Add sugar and using a hand-held mixer, beat until pale and fluffy.
- Add eggs one at a time beating after each.
- Add flour mixture a little at a time and mix with spoon or spatula. It will look crumbly. Do not over mix.
- Add buttermilk, and mix by hand only till blended. Do not over mix.
- Sprinkle in currants and fold in.
- Flatten into a large eight-inch round.
- Cut into eight portions. It will not be a clean cut, you are simple trying to score the dough.
- Make egg wash. Mix one egg and one tbsp water in a bowl.
- Brush the currants with egg wash, then sprinkle top with coarse sugar.
- Place on baking sheet lined with parchment paper or silicon mat.
- Bake for 15 minutes.
- Reduce heat to 325 degrees and bake for 15 more minutes.
- Remove and cool before eating.
Tried this recipe? Leave a comment below or Instagram it! Mention @Fourtocookfor or tag #fourtocookfor!
Notes
You can substitute the dried currants for golden raisins (sultanas). These are larger scones, but if you want to make smaller scones, use an ice cream scooper to measure out drops of scones. This method should produce about a dozen.