CURRANT SCONES
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Scones
Cuisine: British
Serves: 8 small scones
Ingredients
  • 1½ cup all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ stick of cold unsalted better
  • ½ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • ¼ cup dried currants (or other dried fruit such as cranberries, cherries or apricots)
  • 1 egg and 1 teaspoon of water to make egg wash
  • raw sugar to sprinkle on the top
Instructions
  1. Preheat oven to 400 degrees F. Combine flour, sugar, salt, baking powder and baking soda in a large bowl.
  2. Cut cold butter into small cubes. Add them into the flour bowl. Cut the butter into the flour using a pastry cutter or if you have a food processor, you can throw the flour mixture and butter in it and pulse a few times until it resembles a coarse meal.
  3. Mix buttermilk and pure vanilla extract together in a measuring cup. Add buttermilk-vanilla mixture into the flour. Mix together using a wooden spoon until just combined. The trick to making light scones is to never overmix the dough. Add dried currants and mix together.
  4. Transfer dough on to a floured surface. Form the dough into a round, ¾ inch thick disk. Flour your knife and cut evenly into 8 pieces.
  5. Transfer the scones on to the baking sheet lined with parchment paper or siltpat.
  6. Prepare egg wash by beating one egg and a teaspoon of water in a small bowl. Brush the top of each scone with the egg wash.
  7. Sprinkle with raw sugar, bake for about 15 minutes until the top is golden brown. Serve warm with butter and marmalade or any jams of your choice.
Notes
You can substitute dried currants with any dried fruit such as dried cranberries, cherries or even apricots.
Also, I ran out of buttermilk one time, so I used soy milk and it worked just fine.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/currant-scones/