Currant Hazelnut Scones Food

CREAM SCONES WITH CURRANTS

Cream Scones with Currants image

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 25m

Yield Makes 6

Number Of Ingredients 9

Ingredients

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2/3 cup dried currants
Sanding sugar (optional)

Steps:

Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g

CURRANT CREAM SCONES

Currant Cream Scones image

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

Ingredients

1/3 cup margarine or 1/3 cup shortening
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or 1/2 cup raisins
4 -6 tablespoons half-and-half cream
1 egg, beaten

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.

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