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Currant Scones

July 27, 2011

This recipe is from our good friend, Tan, at Elevage Catering. The recipe calls for dried currants, but I think adding them fresh will add an element of tartness that could be pretty amazing.

(When I finally get around to trying  this recipe, I might just pour the whole lot of this week’s berries into some of them… currants, blackberries, raspberries, blueberries…  blasphemy, I know, but I’m kind of a hedonist when it comes to cooking).


Currant Scones

yield: Makes 12 scones


  • 3/4 cup whole milk
  • 2 large eggs, chilled
  • 3 cups unbleached all-purpose flour, plus more as needed
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 tablespoons superfine sugar
  • 1/4 teaspoon fine sea salt
  • A few gratings of fresh 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 with a hand blender, for glazing




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.


2 Comments leave one →
  1. July 28, 2011 9:02 pm

    I made almond flour currant scones for breakfast this morning! Deeeelish.

  2. July 28, 2011 9:31 pm

    Here is a recipe I made last week I thought I’d share. DDB stands for ‘dundee dirtbox’ ingredients.

    Thai Green Curry

    1 cup chopped swiss chard and/or kale (DDB)
    1-2 cups chopped green cabbage (DDB)
    1/2 head of garlic, chopped (DDB)
    2 small yellow squash (DDB)
    1 small zucchini (DDB)
    fresh coriander seeds (DDB)
    1/2 cup green onions (DDB)
    2-3 small red & white onions (DDB)
    1 block high protein tofu, cubed
    1-2 Tbsp green curry paste (I used the thai kitchen variety)
    5-6 medium carrots
    2 kaffir lime leaves (I buy a bunch when in season and then freeze them to use later)
    1 can chickpeas, drained
    1 can coconut milk
    1/4-1/2 cup vegetable broth

    Cooked short grain brown rice

    In a large skillet, heat grapeseed (or other medium-high heat) oil. Add onions and saute for 2-3 minutes. Add carrots and cook another 3-5 minutes. Add garlic and coriander seeds and saute for 30 seconds, or until coriander seeds are fragrant and garlic just starts to turn color. Add coconut milk, thai green curry paste 1/4-1/2 cup vegetable broth, kaffir lime leaves, chickpeas, cabbage, tofu and squash. Turn heat to low and cook just below a simmer, until carrots are tender. Add green onions and swiss chard/kale and cover until greens are cooked. Serve over short grain brown rice.

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