Sarabeths Bakery Currant Scones Food

SARABETH'S BAKERY CURRANT SCONES

Steps:

• Position a rack in the center of the oven; preheat to 425°.
• Line a half-sheet pan with parchment paper.
• Whisk the milk and 2 eggs together in a small bowl; set aside.
• Sift the dry ingredients together in the bowl of a stand mixer.
• Add the butter; attach the bowl to the mixer and fit with paddle attachment.
• Mix on med-low speed until the mixture looks mealy with some pea-size bits of butter.
• Mix in the currants.
• Decrease mixer speed to low; add the milk mixture, mixing just until the dough barely comes together.
• Turn the dough out onto a well-floured work surface and sprinkle with about 2 tablespoons 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.
• Using a 2 1/2 inch fluted biscuit cutter, dipping it 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 scones 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.
• 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).
• Place the scones in the oven and immediately decrease heat to 400°.
• Bake until golden brown, about 20 minutes.
• Cool on the pan for a few minutes, then serve warm or cool completely.
• Serve with jam.

CURRANT SCONES

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

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.

BRITISH CURRANT SCONES, ATK

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.

SARABETH'S BAKERY BUTTERMILK BISCUITS

Steps:

• Position a rack in the center of the oven; preheat to 400°.
• Line a half-sheet pan with parchment paper.
• Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
• Attach the bowl to the mixer and fit with paddle attachment.
• Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
• Add the buttermilk, mixing just until the dough barely comes together.
• Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
• Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
• Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
• Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
• Bake until the biscuits are well risen and golden brown, 18-20 minutes.
• Serve hot or warm.
• To reheat biscuits, wrap them in foil and bake in preheated 350° for about 10 minutes.

ORANGE-CURRANT SCONES

Steps:

• Combine currants and buttermilk in a small bowl.
• Combine flour and next 5 ingredients, stirring well. Cut in butter with a pastry blender until mixture is crumbly. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened.
• Turn dough on lightly floured surface and knead 4 or 5 times. Pat dough to 3/4 inch thickness and cut with 3 inch biscuit cutter. Place scones on lightly greased baking sheet, brush scones with milk and sprinkle with sugar. Bake at 400°F for 18 minutes or until golden.