BEST BRITISH SCONES WITH CURRENTS
If you've got 30 minutes, you have more than enough time to whip up a batch of tender, flakey British style scones. Mmmmm!
Provided by Cate, International Desserts Blog
Time 22m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 500F/260C.
- Combine flour, sugar, baking powder and salt in a large mixing bowl. Use a whisk to mix everything together.
- Cut cold butter in several pieces and add to the dry ingredients. Use your fingers to work the butter into the flour mixture until it looks like small crumbs.
- Add currants (or whatever you want to mix in) and mix with a spoon or spatula until well combined.
- In a small mixing bowl, whisk together milk and eggs. Add to flour a little at a time. Careful! You might not need the entire amount so don't dump it all in at once. Stir with a spoon or spatula until dough forms a ball.
- Knead dough several times on well-floured surface with well-floured hands until the surface of the dough is smooth and doesn't have any cracks.
- Press dough to 1 inch [25mm] thickness. Cut out scones using a round biscuit or scone cutter or a small jam jar or glass. You should get anywhere from 7 to 12 scones, depending on the size of your cutter.
- Transfer scones to a lined baking pan. Gather remaining dough into a ball, knead it together once or twice smooth, and again roll it out to 1 inch [25mm] thickness. Cut out the rest of your scones and transfer them to your baking sheet.
- Brush the top of the scones using what's left of the milk and egg mixture or whisk one additional egg with 1 tsp milk, cream or water in a small bowl. Brush on the tops of the scones.
- Turn oven down to 425 F/215C. Bake smaller scones for 10-12 minutes and large scones for 12-15 minutes or until golden brown.
- Cool on a wire rack.
- Serve warm or at room temperature with butter, clotted cream, whipped cream, lemon curd or jam. Enjoy!
- Scones are best eaten the day they're made but I've found they're ok the next day, too.
BRITISH CURRANT SCONES, ATK
I like these scones plain, because of the delicious flavor, but you may serve with butter, clotted cream, and jam. And hot tea, of course! If you have any left the next day, they can be split and toasted.
Provided by cathyfood
Categories Breads
Time 32m
Yield 16 scones, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F. Line 2 baking sheets with parchment paper, set aside.
- Place dry ingredients in bowl of food processor fitted with a metal blade; pulse until well combined.
- Add butter cubes. They should be firm but not hard, and pliable if you squeeze one between your fingers. Pulse until butter is fully combined with flour mixture. No chunks of butter should remain.
- Transfer flour & butter mixture to large mixing bowl. Add ¾ cup currants, stir into flour mix. Use your fingers, and separate any currants that are stuck together in clumps.
- In a small bowl, whisk eggs and milk together. Reserve 2 TB of mixture to brush on tops of scones before baking. Add remaining eggs and milk to bowl with flour and currants. Stir together gently with a rubber spatula until all dry ingredients are moistened. Dough will be somewhat sticky.
- Turn onto generously floured counter, knead 15 to 20 turns with floured hands. Use a bench scraper if needed to get dough off of counter.
- Roll out 3/4 to 1" thick on floured board. Cut into 2 1/4 inch rounds, dipping cutter into flour between cuts, and do not twist the cutter- cut straight down. This should make about 18 scones, or more if using smaller cutter. Place onto baking tray lined with parchment. Knead scraps together once or twice and cut remaining rounds until all dough is used. Brush scones on tops only with reserved egg mixture.
- Put scones into preheated 500 degree oven, turn heat down to 425 degrees F, and bake for 10-12 minutes until golden brown on top and bottom. Reverse pans halfway through baking time.
- Cool on rack a few minutes before serving.
Nutrition Facts : Calories 372.2, Fat 14.4, SaturatedFat 8.5, Cholesterol 81.3, Sodium 552.9, Carbohydrate 52.4, Fiber 1.5, Sugar 8.5, Protein 8.3
CURRANT SCONES
These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
- Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
- Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 191 g, Fat 8 g, Fiber 1 g, Protein 4 g
EASY BRITISH SCONE RECIPE
Steps:
- Gather the ingredients.
- Heat the oven to 400 F/205 C/Gas 6. Grease and flour a heavy baking sheet.
- Sieve the flour into a roomy mixing bowl then add the butter, baking powder, salt, and sugar, if using.
- Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Make a well in the center and using a dinner knife, stir in the beaten eggs and enough milk to make a soft, lightly sticky but pliable dough.
- Turn the mixture onto a floured board and knead very lightly until just smooth then lightly roll out to 3/4-inch thick.
- Cut rounds with a 3-inch cutter. Place on the baking tray and brush with the beaten egg and milk mixture.
- Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
- Cool on a wire rack before eating. Serve with butter, or jam and cream.
Nutrition Facts : Calories 247 kcal, Carbohydrate 39 g, Cholesterol 40 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 830 mg, Sugar 1 g, Fat 7 g, ServingSize Serves 6 - depending on cutter, UnsaturatedFat 0 g
CURRANT SCONES
Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.
Provided by jennifermo
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cover currants with warm water in a bowl and set aside to moisten.
- Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
- Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
- Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
- Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
- Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.
Nutrition Facts : Calories 428 calories, Carbohydrate 58.7 g, Cholesterol 49.5 mg, Fat 19 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.8 g, Sodium 492.5 mg, Sugar 20.2 g
CURRANT SCONES
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.
Provided by Sarabeth Levine
Categories Mixer Breakfast Brunch Bake Christmas Mother's Day New Year's Day Currant Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 10
Steps:
- 1. Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.
- 2. TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 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. TO USE A MIXER: Whisk the milk and 2 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 until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.
- 3. 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 roll out the dough into a 3/4-inch-thick round.
- 4. Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter 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 biscuits 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).
- 5. 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 cool completely.
CREAM SCONES WITH CURRANTS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
- In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
CURRANT CREAM SCONES
Make and share this Currant Cream Scones recipe from Food.com.
Provided by BrendaM
Categories Scones
Time 27m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
- Stir in 1 egg, the currants and just enough half and half so dough leaves sides of bowl.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Roll 1/2 inch thick.
- Cut dough into 2 1/4-inch circles with floured cutter.
- Place on ungreased cookie sheet.
- Brush with 1 egg.
- Bake until golden, 10 to 12 minutes.
- Immediately remove from cookie sheet.
- Yields 10 to 12 scones.
TRADITIONAL ENGLISH CURRANT SCONES
Provided by Themigonikitchen
Time 50m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 400 degrees F and line baking sheet with parchment paper or use Silpat baking mat.
- Measure out and sift the flour into a large bowl.
- Add baking powder, salt and sugar and mix to combine.
- Add in cubed butter. Use pastry blender to cut in butter. Continue until mixture resembles coarse meal.
- In a separate bowl, whisk together 1 egg with milk.
- Add mixture to dry ingredients slowly. Mix to incorporate gently. Try not to over-knead the dough.
- If mixture still dry, add small amounts of milk until dough comes together.
- Separate half of the dough and form into large flat disc about 1 inch thick.
- Use a round biscuit cutter to cut rounds. Repeat with second half. Continue until all the dough has been used.
- Whisk second egg in separate bowl. Brush the tops of the scones with egg mixture before putting in oven.
- Bake approximately 20-25 minutes until golden brown.
BRITISH-STYLE CURRANT SCONES RECIPE - (3.9/5)
Provided by DreiFromBK
Number Of Ingredients 10
Steps:
- 1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes. 2. Adjust oven rack to upper-middle position and heat oven to 500 degrees. 3. Line rimmed baking sheet with parchment paper. 4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses. 5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. 6. Transfer mixture to large bowl and stir in ¾ cup dried currants. 7. Whisk 1 cup whole milk and 2 large eggs together in second bowl. 8. Set aside 2 tablespoons milk mixture. 9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain. 10. Transfer dough to well-floured counter and gather into ball. 11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. 12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick 13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. 14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough. 15. Brush tops of scones with reserved milk mixture. 16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. 17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.
More about "british currant scones atk food"
FOOD, GLORIOUS FOOD!: FRESH RED CURRANT SCONES (WITH RECIPE)
From pastryplace.blogspot.com
Estimated Reading Time 1 min
ORANGE AND CURRANT SCONES - THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 4 mins
CURRANT SCONES RECIPE: AUTHENTIC TASTE OF MERRY OLD ENGLAND
From deeprootsathome.com
Reviews 17Estimated Reading Time 3 mins
BRITISH-STYLE CURRANT SCONES - AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (1)Servings 12
RECIPE FOR BRITISH-STYLE CURRANT SCONES FROM AMERICA'S ...
From wpr.org
Estimated Reading Time 2 mins
WEEKEND RECIPE: BRITISH CURRANT SCONES | KCET
From kcet.org
EASY TRADITIONAL IRISH SCONE RECIPE - PLUM DELUXE
From plumdeluxe.com
BRITISH-STYLE CURRANT SCONES - COOK'S ILLUSTRATED
From cooksillustrated.com
14 BEST SCONE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-10-14Estimated Reading Time 5 mins
- Blueberry Scones. Moist, tangy, sweet blueberry scones are a popular tea room treat. Add lemon zest to the batter to make the flavor of blueberries sing.
- Buttermilk Scones. Cream-brushed buttermilk scones have a tangy flavor that practically begs you to top them with sweet fruit preserves or lemon curd. They also make an excellent base for miniature strawberry shortcakes.
- Easy British Scone Recipe. These are the classic tea time scones enjoyed in British living rooms that taste wonderful with some butter and raspberry or strawberry jam.
- Lavender Scones. Fragrant lavender scones make an excellent bridal or baby shower treat or an elegant addition to an afternoon tea for invited guests, with lavender sprigs decorating the serving platter.
- Cheese Scones. Cheese scones are a favorite savory snack in Britain. They make a great mid-day pick-me-up, or even a light lunch when you're running between obligations.
- Vegan Berry Scones. For those following a vegan diet, these dairy-free scones are a delicious option. The secret ingredient is virgin coconut oil, which imparts the desired, light, crumbly texture you crave in scones, along with a subtle coconut-vanilla taste.
- Pumpkin Ginger Scones with Sweet Tahini Glaze. Pumpkin ginger scones slathered with a sweet, sticky, sesame-flavored glaze, are an indulgent, autumnal twist on the traditional recipe.
- Glazed Lemon Cream Scones. Lemon scones make a delicious breakfast treat, but they are equally wonderful for dessert after dinner, especially when topped with tangy lemon curd.
- Vegan Chocolate Chip Scones. Chocolate chip cookie lovers, these scones are made for you! Use vegan margarine, egg replacer, and soy milk for yummy, cookie-like scones that are entirely vegan-friendly if you use dairy-free chocolate chips.
- Onion Scones. Savory onion scones would make a sophisticated substitute for onion bread or rolls when you serve steak and potatoes for dinner. They taste great topped with butter and look nice arranged with flatbreads in a bread basket.
CURRANT SCONES - JO COOKS
From jocooks.com
Estimated Reading Time 5 mins
- In a big bowl mix the flour, sugar, baking powder, baking soda and salt. Just whisk them roughly so as to combine all the ingredients.
- Cut the butter in small pieces, it should be cold, and add it to the flour bowl. Using a pastry blender or a couple forks cut into the butter and continue until the mixture resembles small peas.
- Pour two cups of the heavy cream over the flour mixture and using a spatula mix everything well together. If the mixture is too dry, add more heavy cream a tablespoon at a time. Turn the dough over onto a well floured surface and roll it out into a rectangle that's about 11"x7". Do not be tempted to knead the dough, you'll crush the currants. The rectangle should be about an inch in thickness.
DIMPLES & DELIGHTS: CLASSIC BRITISH SCONES WITH CURRANTS
From dimplesanddelights.blogspot.com
Estimated Reading Time 4 mins
BRITISH-STYLE CURRANT SCONES | RECIPE | CURRANT SCONES ...
From pinterest.ca
Servings 12Total Time 37 minsEstimated Reading Time 1 min
VEGAN CURRANT SCONES | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Servings 8
SIMPLE AND EASY CURRANT BUTTERMILK SCONES - 31 DAILY
From 31daily.com
Estimated Reading Time 2 mins
EASY BLACK CURRANT SCONES | HOLIDAY SWEETS
From goodcheapeats.com
5/5 (1)Total Time 30 minsCategory BreakfastCalories 43 per serving
READY FOR THE BEST ENGLISH SCONE RECIPE EVER?! - TEA DROPS
From myteadrop.com
Estimated Reading Time 3 mins
BRITISH-STYLE CURRANT SCONES | COOK'S ILLUSTRATED
From cooksillustrated.com
Servings 12
SCONES WITH CURRANTS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Scone RecipesCalories 217 per servingTotal Time 25 mins
BRITISH CURRANT SCONES ATK RECIPES
From tfrecipes.com
BRITISH CURRANT SCONES, ATK RECIPE - FOOD.COM
From pinterest.co.uk
BROWSE RECIPES FOR 7776 BRITISH STYLE CURRANT SCONES ...
From atk-jarvis-production.herokuapp.com
PIN ON TEA TIME RECIPES
From pinterest.com
WEEKEND RECIPE: BRITISH CURRANT SCONES - FOOD NEWS
From foodnewsnews.com
AMERICA'S TEST KITCHEN - BRITISH-STYLE CURRANT SCONES ...
From facebook.com
BRITISH-STYLE CURRANT SCONES | RECIPE | FOOD PROCESSOR ...
From pinterest.ca
BRITISH STYLE CURRANT SCONES RECIPES
From tfrecipes.com
BRITISH CURRANT SCONES, ATK RECIPE - FOOD.COM - MASTERCOOK
From mastercook.com
SCONES RECIPE - BBC FOOD
From bbc.co.uk
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
CURRANT SCONES WITH BLACKBERRY JAM DRIZZLE RECIPE - FOOD NEWS
From foodnewsnews.com
ATK SCONES | BRITISH BAKING SHOW RECIPES, CURRANT SCONES ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love