Currant Scones

What could possibly beat the joy of waking up to the heavenly smell of freshly-baked Currant Scones? These delicious little devils are perfect for breakfast or afternoon tea. Succulent, rich, and with a hint of zesty tartness that cuts through the sweetness – they’re a total knockout and are sure to disappear off the plate in seconds! Plus, they���re pretty easy to make! Let’s get down and dirty in the kitchen, biscuit lovers, and plunge right into the world of Currant Scones!

Imagine sipping your cuppa with these scrumptious buttery scones, loaded with juicy currants. You’d be the life and soul of any tea party or a breakfast champion! This is a recipe you’ll secretly hope folks won’t love, so there’ll be more for you (Haha!). So, if ya ready, let’s get rollin’!

• Prep time: 15 mins
• Cook time: 15-20 mins
• Total time: 35 mins
• Servings: Yield 8 scones

Coming right up are the specifics. We’ve got everything you need from ingredients to utensils, the step-by-step guide, and some lit tips to make your Currant Scones da bomb!

Ingredients & Equipment You’ll Need

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup currants
• 2/3 cup milk

You will also need a large mixing bowl, scone or biscuit cutter, and a baking tray. The baking powder gives the scones their rise and the butter offers that delicious, fatty flavor that we all crave. The currants, of course, are the stars of the show, bursting with their fruity lusciousness. If you don’t have currants, no stress – you can substitute them with raisins or dried cranberries.

How To Make Currant Scones

1. Start by preheating your oven to 425��F (220��C). While that’s heating up, mix together your dry ingredients in a large bowl.
2. Dice up your butter into small cubes and mix it into the dry mixture until the texture resembles coarse crumbs.
3. Add in your currants, giving them a nice stir to evenly distribute them into the mix.
4. Slowly add in the milk, stirring gently until a dough forms.
5. Place your dough on a floured surface and gently knead it a few times. Next, flatten your dough into a circle that’s about an inch thick.
6. Use your scone or biscuit cutter to cut out your scones and place them onto your baking tray.
7. Bake your scones for 15 – 20 minutes or until they’re a light, golden brown. Let them cool for a few minutes and then it’s time to put the kettle on and enjoy!

Tips For The Best Results

• Freeze your butter. This helps it mix better into the dry ingredients.
• Don’t over-knead the dough. It’ll make your scones tough.

Storage Tips

• Store them in an airtight container.
• You can freeze your scones and reheat them in the oven when you’re ready to enjoy!

Frequently Asked Questions

Q: Can I use another fruit in place of currants?

A: Absolutely! Raisins, dried cherries or cranberries work really well.

Q: Can I freeze these scones?

A: Yes, you can. Just make sure you let them cool before freezing.

Q: Can I use whole wheat flour?

A: Sure! Just keep in mind that they may turn out denser.

Q: How do I store my scones?

A: In an airtight container, at room temperature. They’ll last 2-3 days.

Q: Can I use margarine or lard instead of butter?

A: You could, but butter really gives a richer taste.

Nutritional Facts of Currant Scones

Each scone roughly contains: Calories: 260, Fat: 9g, Cholesterol: 25mg, Sodium: 200mg, Carbohydrates: 40g, Sugar: 10g, Protein: 4g.

So folks, there you have it, the perfect Currant Scones for your next tea party or an indulgent breakfast! Happ-up and show us your scone baking skills! You got this!