English Currant Scones

April 22, 2012

Where to begin. My sweet father-in-law reminded me back in March, that my last post had been in January... and that it was time to start blogging again. As much as my hands yearned to bake and type away, we have been in the middle of moving, and the kitchen was the first thing to get packed; including all of my baking pans and utensils. I have to admit though, it was worth three months of not baking to be able to bake in the kitchen that we have now! It is about four times the size of our little apartment kitchen and has about three times amount of counter space. It. Is. Glorious.

Let me back track a little bit. Me and my sweet hubby decided that we wanted to move back in November, we just had no idea where. I know I probably mentioned Florida in some posts, where my sister lives, but after my Grandpa died we just couldn't bear being that far away from family. We are so family oriented that it just seemed silly. We viewed all of our options and decided to move to the West Valley of Phoenix, where my parents, oldest sister and brother-in-law live (the biggest plus is that my nephews are over here =) I love seeing them every week!). It is definitely more urban then we were used to living in downtown Scottsdale, but we couldn't be happier. We have moved into an adorable three bedroom home, where we cannot wait to settle. Kyle has gotten a job as a personal trainer, which is a huge prayer that the Lord has answered. He has been trying to get a job in that field for months now, since that is where is career is headed, and it was a door that the Lord opened at just the right time. I have gotten a job at a realty office on this side of town, which I love. It is so fun being able to dress up and have a more professional job. Let's just say that life is better then a box of chocolates right now! I couldn't be happier where we have decided to move our life to. 

Now about these scones. I must admit that I have never tried currant scones. When I first got Sarabeth's Bakery cookbook, Kyle mentioned that when he was a kid he used to love those! So I decided that they would be a fun thing to try and make! I will also admit that this was not my first baking attempt in our home. Last week I was so excited to finally be able to bake again and was going to make a vanilla cake with chocolate frosting, simple and sweet, and unfortunately it was a sad baker moment. The cakes completely rose, and then completely fell into the middle of the cake. It was like a donut; there was no middle to the cake when i pulled it out. I wanted to throw those darn cakes up against the wall, but instead my husband and I just sat in the kitchen, moping, and eating the delicious cake. It was sad. But luckily these scones redeemed that. 

They were flaky like biscuits, but dense like a scone. It was quite a unique thing. The currants gave it a hint of sweetness but my favorite was it warm with jam on it. They were delicious and best of all is Kyle liked them just as he remembered when he was a kid, which was a win for me! 

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English Currant Scones
makes 12 depending on size
*adapted from Sarabeth's Bakery
for the scones:

3/4 cup whole milk
2 large eggs, chilled
3 cups all purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
a dash of 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, for glazing

Place a rack, in the center of the oven, and preheat to 425º F. Line a half-sheet pan with parchment paper.

Making 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, or fork, cut the butter into the flour, scraping the butter off your utensil 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. Do not over mix.

Turn the dough onto a well floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times until it does not stick to the work surface, and forms together. Do not over knead. The surface will be floured but the inside of the dough should remain a little wet. Gently roll the dough into a 3/4 inch thick round.

Using a biscuit cutter, any size you would like, I would recommend a 2 1/2 inch; cut out the scones (cut straight down, do not twist the cutter). Place 1 1/2 inches apart on the pan. Gather up dough scraps, gently knead , and repeat to cut out more scones. Brush the tops of the scones lightly with the beaten egg. Be sure no to let the egg drip down the side of the scones.

Place the scones in the oven and immediately reduce the heat to 400º F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or let cool completely. 


LP @dishclips said...

I feel like throwing a tea party with these. Thanks for sharing!

Fardous said...

loving those , thank u for sharing

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