Two batches in two days says this currant scone recipe is our new favorite baked good!
Crispy, soft and not too sweet, I could eat these scones all day long. I sincerely hope you make these next time you feel like channeling your inner domestic goddess.
In a recent recipe, I swapped out prunes for currants with the intention of making a recipe for currant scones. Also, Andy loves Zingerman's currant scones so it makes sense that I should attempt to make them. Since I've only ever made Lemon Scones , I used this cream scones recipe as my starting point and made a few modifications along the way.
I have to warn you ahead of time that I took a lot of pictures for this recipe. I think they really tell a story if you're new to making scones and it helps me remember when I refer back to my blog to make a recipe. BUT, if you're halfway through and decide you're over it, scroll to the bottom for the full recipe.
Happy Wednesday, Friends!
I like to add a pinch of sugar to my zest. It can be somewhat unpleasant to come across a piece on un-sugared zest in a scone!
I didn't have any cream in the fridge so I substituted 2% milk and Greek yogurt in place of the cream.
In case you were wondering, the chunks are the Greek yogurt in the milk...I didn't bother to mix it in very well at first!
At this point the mixture is still very dry, but I don't want to over mix or melt my butter cubes, so I go with it...
I gently roll the most wet parts of the dough ball into the dry and crumbly mixture so it'll stick
More gentle rolling...
Gradually shaping the scone ball into a 1-inch thick square...gently flipping edges to gently knock against the counter top and create corners...
Perfectly dry and crumbly with butter cubes, scones and zest speckled throughout! The original recipe says to cut into six wedges but I prefer to have more smaller treats so I cut my dough into 12 wedges.
Just look at this baby! Perfection!
And this baby! We had a new dishwasher delivered a few days before we could install it - Jules decided it was his new favorite perch.
And finally the moment we've been waiting for - buttery, zesty and sweet currant scones!
1 3/4 c flour, sifted
2 1/2 tsp baking powder
3 tbsp sugar
1/4 tsp salt
2 tsp finely grated orange zest rubbed in sugar
6 tbsp unsalted butter, cubed
1/2 c dried currants
1 large egg
4 tbsp yogurt
4 tbsp milk
Preheat your oven to 425 degrees F. Prepare your cookie sheet with parchment paper.
Whisk the first 5 ingredients together, add the chilled butter, use a pastry cutter to cut in the butter. Stir in currants.
In a medium sized bowl whip together your yogurt and milk until it is almost smooth. In another small bowl beat your egg. Add your egg to the yogurt and milk mixture and whisk until smooth. Add to the flour mixture and mix until almost combine. Feel free to add a tiny splash of milk if you need more moisture (don't add too much!)
Turn out onto parchment paper and gently work into a rectangle, 1-inch thick. Cut into 12 equal sized wedges.
Cook for 8-10 minutes until the tops and bottoms are golden brown. Let your scones cool on parchment paper for a few minutes and then stack about six on a plate, go curl up in your favorite blanket with your favorite person, preferably in front of a fireplace and soak up the crazy goodness of this moment as you eat your warm currant scones :)