Ginger Currant Scones Food

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CREAM SCONES WITH CURRANTS



Cream Scones with Currants image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 scones

Number Of Ingredients 9

1 3/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
2 teaspoons finely grated orange zest
1/4 cup dried currants
1 large egg
4 to 5 tablespoons heavy cream or half-and-half

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.

TEAISM GINGER SCONES



Teaism Ginger Scones image

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 servings

Number Of Ingredients 11

1 cup all-purpose flour
1 cup cake flour
1 tablespoon sugar
1/2 teaspoon dried ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
4 tablespoons unsalted butter, cut in pea size cubes
2 ounces chopped, crystallized or candied ginger
3/4 cup milk
1 egg yolk, beaten with 1 teaspoon cold water to make an egg wash

Steps:

  • Preheat the oven to 450 degrees F.
  • You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.

CLASSIC CURRANT SCONES



Classic Currant Scones image

Provided by Food Network

Time 50m

Yield about 30 Scones

Number Of Ingredients 8

1/2 cup currants, soaked in boiling water for 15 minutes
4 cups flour
1/4 cup sugar
2 tablespoon baking powder
1 teaspoon salt
8 tablespoon cold unsalted butter, cut into bits
1 3/4 cups half-and-half
1 egg, beaten with 1 teaspoon sugar, for glaze

Steps:

  • Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.
  • Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.

CURRANT SCONES



Currant Scones image

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

2 cups all-purpose flour (spooned and leveled), plus more for work surface
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
3/4 cup dried currants
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 tablespoon milk

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

CURRANT SCONES



Currant Scones image

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

¾ cup dried currants
4 ¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup white sugar
1 ¼ teaspoons salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
1 ½ cups buttermilk
1 teaspoon lemon zest
2 tablespoons melted butter
¼ cup coarse sugar crystals

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

THE KING'S SCONES WITH CURRANTS RECIPE



The King's Scones With Currants Recipe image

This Currant Scone recipe is from the romantic Castle Marne Bed and Breakfast in Denver. They are as exquisite as the B&B.

Provided by NcMysteryShopper

Categories     Scones

Time 39m

Yield 12 serving(s)

Number Of Ingredients 7

7 cups all-purpose flour
1 1/2 cups sugar
5 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups butter, softened
1 1/2 cups currants, soaked in liquor
2 cups buttermilk

Steps:

  • In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended.
  • Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal.
  • Stir in the currants.
  • Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl; Gather the dough together with your hands into a ball; Put on a lightly floured board and roll or pat into a circle; Using a small heart shape or daisy shaped cookie cutter cut into individual scones.
  • Place 1 1/2 inches apart on lightly greased baking sheet; If you wish, brush the tops of half the scones with cream; Lightly sprinkle on a mixture of cinnamon and sugar.
  • Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown.
  • Serve warm with creme fraiche, raspberry butter or lemon curd.

CURRANT SCONES



Currant Scones image

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

3/4 cup whole milk
2 large eggs, chilled
3 cups unbleached all-purpose flour, plus more as needed
1 tablespoon plus 1 teaspoon baking powder
2 tablespoons superfine sugar
1/4 teaspoon fine sea salt
A few gratings of fresh nutmeg
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup dried currants
1 large egg, well beaten with a hand blender, for glazing

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.

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

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.

DOUBLE GINGER SCONES



Double Ginger Scones image

Crystallized ginger adds spice to this brunch staple. If you can't find currants, you can substitute raisins in these double ginger scones.

Provided by Jessie Sheehan

Yield Makes 7 jumbo scones

Number Of Ingredients 13

2 cups (260 g) all-​purpose flour
½ cup packed (100 g) light brown sugar
1 Tbsp. baking powder
1 tsp. ground ginger
1 tsp. kosher salt
10 Tbsp. (141 g) unsalted butter, cold and cubed
½ cup (75 g) dried currants or raisins
½ cup (80 g) crystallized ginger, coarsely chopped
½ cup (118 ml) heavy cream, cold
1 ½ tsp. vanilla extract
1 large egg, cold
1 large egg
¼ tsp. kosher salt

Steps:

  • Heat the oven to 375°F. Line a baking sheet with parchment paper.
  • To make the scones, whisk together the flour, brown sugar, baking powder, ginger, and salt in a large bowl. Rub the butter into the flour mixture with your fingers until the butter is crumbly and pea-​sized. Add the currants and crystallized ginger and toss to combine. Whisk together the cream, vanilla, and egg in a 2-​cup glass measuring cup and pour over the dry ingredients. Gently stir with a flexible spatula until the loose bits of flour just disappear.
  • Divide the dough into 7 balls (about ½ cup each) with a portion scoop or a ½-cup dry measure, and evenly place them on the prepared baking sheet. The dough will be sticky.
  • To make the egg wash, whisk together the egg and salt in a small bowl and brush onto the scones. Sprinkle the scones with the turbinado sugar.
  • Bake for 22 to 27 minutes, rotating at the halfway point, until the scones are nicely browned and a wooden skewer inserted into the center of one comes out clean. Remove from the oven and let them cool on the pan for about 5 minutes before serving. Do ahead: The scones are best the day they are made but will keep in an airtight container on the counter for up to 3 days.

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