Currant Scones
An easy and delicious morning or teatime treat.
Ingredients
3/4 cups dried currants
4 3/4 cups AP flour
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup sugar
1 1/4 tsp salt
1 cup chilled butter, cut into 1/2" cubes
1 1/2 cups 35% cream
1 tsp lemon zest
2 tbsp melted butter
1/4 cup course sugar
Method
Pre-heat oven to 400F *line baking sheet with parchment paper
Cover currants with warm water & set aside
Sift flour, baking powder & baking soda in a mixing bowl *with paddle attachment, on low speed, blend sugar & salt into the flour *add butter, incorporate on slow speed until butter cubes transform into small peas size.
Drain currants, mix with cream add into flour mixture on low speed just until the dough starts to hold together
Forming
Turn dough out onto a lightly floured work surface, gently shape into a round or square, no higher than 1 1/2"
Brush top with melted, cooled butter, sprinkle with course sugar
Cut the dough into 2 1/2" x 2 1/2" squares or any shape you like *place cut scones onto parchment lined baking tray *bake 18-20 minutes until scones are lightly golden browned
ENJOY with our Black Currant Preserves
