Scottish Scones with Currants
Many years ago while working on a braciola recipe I was left with an abundance of currants, and while making scones I thought why not add them, they came out great and have been a favorite of ours for a long, long time.
I usually use buttermilk in all my scone recipes but half & half or plain whole milk will work just fine, and I have brought my recipe up to the 21st century by using my food processor to cut in the butter into the flour cuts the time to nothing and the out come is just as good. You can still cut the flour in by hand with a pastry cutter or a pair of knives if you like.
Ingredients for Scottish Scones with Currants
- ¾ cup of milk (you can substitute buttermilk for a rich alternative)
- 1 egg beaten
- 2 cups flour – sifted
- 2 tbs sugar
- 1 tbs baking powder
- ½ tsp salt
- 1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
- 1½ cups currants
Directions for Scottish Scones with Currants
Preheat your oven to 425º
In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.
Place the flour into a bowl and add the currants mixing to completely combine the currants and getting them floured and small clumps broken up.
Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.
Place onto a well floured surface and knead 8- 10 times gently. Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½” thickness then cut each into 6 pie shaped segments.
Place the segments onto a greased sheet pan,or one with a silpat. A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones. Place into the center of the oven and bake for 12 minutes until the tops are lightly browned.
Remove from the sheet pan to a wire rack to cool slightly and enjoy.
Here are a few iems to help make this recipe:
Och! Laddie, Warm Scones with melting butter! even with those silly round things in there they can’t be beat! 5 paws and I’d like them every morning thank you.
Ingredients
- ¾ cup of milk (you can substitute buttermilk for a rich alternative)
- 1 egg beaten
- 2 cups flour - sifted
- 2 tbs sugar
- 1 tbs baking powder
- ½ tsp salt
- 1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
- 1½ cups currants
Instructions
- Preheat your oven to 425º
- In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.
- Place the flour into a bowl and add the currants mixing to completely combine the currants and getting them floured and small clumps broken up.
- Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.
- Place onto a well floured surface and knead 8- 10 times gently. Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½" thickness then cut each into 6 pie shaped segments.
- Place the segments onto a greased sheet pan,or one with a silpat. A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones. Place into the center of the oven and bake for 12 minutes until the tops are lightly browned.
- Remove from the sheet pan to a wire rack to cool slightly and enjoy.
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