The Kings Scones With Currants 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 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 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:

• In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal. Stir in the currants and the cream mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it into rounds. Gather the scraps, repat the dough, and cut out more rounds. On an ungreased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

Steps:

• Preheat oven to 425 degrees. Whisk together flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in currants. Add cream, and stir just until combined.
• Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Pat into an 8-inch circle about 1/2 inch thick. Cut into 8 wedges.
• Arrange wedges on a baking sheet lined with parchment paper. Brush tops with melted butter. Bake until golden brown, about 20 minutes. Transfer scones to a wire rack, and let cool slightly. Serve warm or at room temperature with softened butter.

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:

• 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:

• In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal. Stir in the currants. Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl. Gather the dough together with your hands into a ball. Put on a lightly floured board and roll or pat into a circle. Using a small heart shape or daisy shaped cookie cutter cut into individual scones. Place 1 1/2 inches apart on lightly greased baking sheet. If you wish, brush the tops of half the scones with cream. Lightly sprinkle on a mixture of cinnamon and sugar. Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes. Tops are lightly brown. Serve warm with creme fraiche, raspberry butter or lemon curd.

Steps:

• In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended.
• Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal.
• Stir in the currants.
• Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl; Gather the dough together with your hands into a ball; Put on a lightly floured board and roll or pat into a circle; Using a small heart shape or daisy shaped cookie cutter cut into individual scones.
• Place 1 1/2 inches apart on lightly greased baking sheet; If you wish, brush the tops of half the scones with cream; Lightly sprinkle on a mixture of cinnamon and sugar.
• Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown.
• Serve warm with creme fraiche, raspberry butter or lemon curd.

Steps:

• 1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes. 2. Adjust oven rack to upper-middle position and heat oven to 500 degrees. 3. Line rimmed baking sheet with parchment paper. 4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses. 5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. 6. Transfer mixture to large bowl and stir in ¾ cup dried currants. 7. Whisk 1 cup whole milk and 2 large eggs together in second bowl. 8. Set aside 2 tablespoons milk mixture. 9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain. 10. Transfer dough to well-floured counter and gather into ball. 11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. 12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick 13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. 14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough. 15. Brush tops of scones with reserved milk mixture. 16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. 17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones 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 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:

• Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
• Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
• Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes.