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 CURRANT SCONES
Provided by Food Network
Time 50m
Yield about 30 Scones
Number Of Ingredients 8
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.
CLASSIC CURRANT SCONES
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Whisk together flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in currants. Add cream, and stir just until combined.
- Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Pat into an 8-inch circle about 1/2 inch thick. Cut into 8 wedges.
- Arrange wedges on a baking sheet lined with parchment paper. Brush tops with melted butter. Bake until golden brown, about 20 minutes. Transfer scones to a wire rack, and let cool slightly. Serve warm or at room temperature with softened butter.
THE KING'S SCONES WITH CURRANTS
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
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
THE KING'S SCONES WITH CURRANTS RECIPE
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
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 SCONE MIX
"You can make a wonderful present of this mix," assures Delores Hill from Helena, Montana. "I pack it in a decorative container along with the recipe for making the scones. I also include a few tea towels."
Provided by Taste of Home
Time 35m
Yield 8 scones per batch.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, milk powder, baking powder, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add currants. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (6 cups total)., To prepare scones: In a large bowl, combine 3 cups mix, egg and water until moistened. Turn onto a lightly floured surface; knead 5-6 times. Transfer to a greased baking sheet and pat into a 9-in. circle. Cut into eight wedges (do not separate). Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 281 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 2g fiber), Protein 6g protein.
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.
More about "the kings scones with currants food"
WORLD’S BEST SCOTTISH SCONES WITH CURRANTS – RANTS …
From rantsravesandrecipes.com
3/5 (2)Estimated Reading Time 3 mins
CREAM SCONES WITH CURRANTS RECIPE | MARTHA STEWART
From recipessolutions.netlify.app
CURRANT SCONES - JO COOKS
From jocooks.com
CREAM SCONES WITH CURRANTS | EVERYDAY FOOD WITH SARAH ...
From kitchenpitstop.com
CURRANT AND CREAM SCONES - CANADIAN LIVING
From canadianliving.com
ORANGE CURRANT BREAKFAST SCONES - GARLIC & ZEST
From garlicandzest.com
CURRANTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE PENINSULA'S CURRANT SCONES | RECIPE | SCONES, CURRANT ...
From pinterest.com
CURRANT SCONES | FOOD, SCONE RECIPE, CURRANT SCONES RECIPE
From pinterest.ca
DIMPLES & DELIGHTS: CLASSIC BRITISH SCONES WITH CURRANTS
From dimplesanddelights.blogspot.com
[HOMEMADE] CURRANT SCONES : FOOD
From reddit.com
FRESH CURRANT SCONES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BASIC CURRANT SCONES (COURTESY OF KING ARTHUR COOKING ...
From thefrugalexpat.wordpress.com
EASY SCONES RECIPE WITH DRIED CURRANTS - FOOD NEWS
From foodnewsnews.com
SCONES WITH CURRANTS RECIPE | EATINGWELL
From eatingwell.com
CREAM SCONES WITH CURRANTS | RECIPE | CURRANT RECIPES ...
From pinterest.ca
CURRANT SCONES RECIPE BY NEW.WIFE | IFOOD.TV
From ifood.tv
CLASSIC CURRANT SCONES - THE GARDEN OF EATING
From thegardenofeating.org
BLACK CURRANT SCONES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CURRANT SCONES FROM THE TEA HOUSE ON LOS RIOS | CURRANT ...
SARABETH'S RECIPE FOR CURRANT SCONES | KING5.COM
From king5.com
GIRDLED SCONES WITH CURRANTS – IN THE KITCHEN WITH G
From inthekitchenwithg.com
WHAT ARE CURRANTS AND HOW ARE THEY USED? - THE SPRUCE EATS
From thespruceeats.com
CURRANT SCONES RECIPE: AUTHENTIC TASTE OF MERRY OLD ENGLAND
From deeprootsathome.com
TRADITIONAL ENGLISH CURRANT SCONES - THE MIGONI KITCHEN
From themigonikitchen.com
BEST BRITISH CURRANT SCONES - INTERNATIONAL DESSERTS BLOG
From internationaldessertsblog.com
CREAM SCONES WITH CURRANTS - ENGLISH RECIPES
From fooddiez.com
CURRANT SCONES - ENGLISH RECIPES
From fooddiez.com
[HOMEMADE] CURRANT SCONES : FOOD
From reddit.com
BEST CURRANT SCONES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
11 CURRANT SCONES IDEAS IN 2021 | SCONES, CURRANT SCONES ...
From pinterest.nz
RED CURRANT SCONES
From redcowmn.art
CURRANT SCONES - LET'S COOK SOME FOOD
From letscooksomefood.com
CURRANT SCONES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE: CURRANT SCONES | THE SEATTLE TIMES
From seattletimes.com
CLASSIC CURRANT SCONES RECIPE - FOOD NEWS
From foodnewsnews.com
CURRANT SCONES RECIPE BY SOUTHERN.CHEF | IFOOD.TV
From ifood.tv
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