Currant Scones


Currant Scones Recipe

I love mornings. I think it’s the quietness and the slowness of them that I enjoy. Weekend mornings are the perfect time for me to quietly bake breakfast and soak up the morning sun rays. I like to make waffles and freeze them for a mid-week treat by popping them in the toaster. Crepes are also a favourite too; I like them sprinkled with sugar and lemon juice.

Last Saturday morning I decided to make scones. Scones are a favourite of mine to bake or to enjoy with coffee from the shop across the street. The last few times I made scones they weren’t my best work, and I haven’t made them for some time. I have a recipe that suggests freezing the butter and grating it, like you would cheese. It’s an alternative to using your hands or food processor (I use both methods when making pie crust, depending on my mood) or a fork or pastry cutter.

Currant Scones Recipe
Currant Scones Recipe
Currant Scone Recipe
Currant Scone Recipe

I recently was gifted a pastry cutter, which is my first to own. I remember baking biscuits with my mum and helping her by cutting the butter into the flour with a pastry cutter. She would be doing something in the kitchen and I would ask “is this good?” My mum would come over to me (at the table and kneeling on a chair) and she would scoop some up and let the butter fall between her fingers, sizing it up. “A little bit more” she would tell me, “to the size of peas”. I knew all too well the size of peas. We ate peas as a side to dinner just as much as we ate potatoes. We would have competitions to see who could get the most peas on their fork and into their mouth, a tact my mother used to get us to eat them. I knew what was going on, but still played along!

This is a delicious recipe for scones. Definitely a crowd pleaser at breakfast or brunch! Wrap them in a tea towel and serve them warm :)

Currant Scone Recipe

Currant Scones

4 cups flour

2 Tbsp baking powder

2 Tbsp sugar

¾ tsp salt

1 cup cold butter

¾ cup currants

2 large eggs, lightly beaten

1 cup milk

Stir together flour, baking powder, sugar, and salt in a large bowl and mix well.

Cut in butter until mixture has consistency of small peas. Stir in currants.

With a fork, beat eggs and milk in small bowl. Pour over flour mixture, stirring with a fork until soft, moist dough forms.

Turn dough onto lightly floured surface and knead gently about 15 to 20 times. Shape dough into ball. With sharp knife, cut in half.

On a baking sheet, pat each half into 8 inch circle, about ½ inch thick (I made them thicker, about one inch thick). Cut into 8 wedges as you would a pie.

Bake at 425°F (220°C) for 18 minutes or until golden brown. Serve warm.

*Makes two 8 inch rounds (I halved this recipe and made one round with great results!).

Currant Scones Recipe
Currant Scones Recipe
Currant Scones Recipe

*Recipe from the Farm and City Cookbook