Ginger Currant Scones Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cover currants with warm water in a bowl and set aside to moisten.
• Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
• Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
• Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
• Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
• Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
• Using a pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and currants; stir to combine.
• On a lightly floured surface, roll out the dough about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out as many rounds as possible, and place on the prepared baking sheet. Reroll the scraps; continue cutting.
• Lightly brush the top of each scone with beaten egg; sprinkle with sanding sugar. Bake until the biscuits are golden, 20 to 25 minutes. Transfer to a wire rack. Serve with butter and preserves on the side.
• MAKING SCONES
• The dough for scones, like that of biscuits, should be handled as little as possible. Cut out scones by pressing straight through the dough with a bench scraper (or with a biscuit cutter). Brush the tops with heavy cream or beaten egg, then sprinkle with sanding sugar so the scones glisten when they come out of the oven.

Steps:

• Heat oven to 400ºF.
• Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
• Stir in 1 egg, the currants and just enough half and half so dough leaves sides of bowl.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Roll 1/2 inch thick.
• Cut dough into 2 1/4-inch circles with floured cutter.
• Place on ungreased cookie sheet.
• Brush with 1 egg.
• Bake until golden, 10 to 12 minutes.
• Immediately remove from cookie sheet.
• Yields 10 to 12 scones.

Steps:

• Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
• Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
• Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
• Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
• Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
• In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
• Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
• Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
• Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

Steps:

• Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
• With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.