I must admit, I’ve always been sort of afraid of scones. Not like, monster under the bed afraid, but just kind of too afraid to actually try them. I think the reason is because in my life, so far, I’ve had some really amazing scones and some really sucky scones. Very rarely is a scone in the middle. I was afraid I would fall on the short branch of that tree if you know what I mean.
But I put together some kitchen courage this week and gave some currant scones a shot. Were they the best scones I’ve ever had? Heck no. But they were pretty darn good.
I think I have conquered my fear.
I’ll be honest, one of the reasons I wanted to make these scones is because I have about two pounds of currants left over from this deal.
I mean why does a store only sell these small little jewels in the jumbo variety? What am I going to do with all of these?!
Enough complaining though. I wanted to use some of them and the scones were a perfect opportunity.
Yield: 16-20 scones
3.5 Cups all-purpose flour
3/4 Cups sugar
1 Tablespoon baking powder
1 Teaspoon salt
1 3/4 sticks cold unsalted butter
3/4 Cups milk
3 large eggs, beaten
1 Cup dried currants
1) Whisk together the flour, salt, sugar, and baking powder.
2) Cut up the butter into pieces.
3) Work the cubed butter into the flour mixture like you would a pie crust. You could use a mixer for this but I prefer my hands or a dough tool for cutting in butter.
4) Mix the milk and eggs separately and add those to the large bowl.
5) Drop onto an ungreased baking sheet using about 1/4 Cup for each scone.
6) Bake at 375 for about 15 – 17 minutes.
7) Cool on a wire rack for a few minutes before biting into them.
Making the batter
Pulling this batter together is pretty easy actually. Just whisk together your flour, salt, sugar, and baking powder.
Then cut up your butter into pieces. And let’s face it, while the currants are good, the butter is where it is at for a good scone. There are some purists out there that will say that you need lard to make a fantastic scone and I’m not sure I can disagree with that, but I didn’t have any lard around so I used the butter and it worked great.
Once your butter is cubed you need to work it into the flour mixture like you would a pie crust. You could use a mixer for this but I prefer my hands or a dough tool for cutting in butter. If you just use your fingers though, you can get a good final result. You want tiny balls of butter mixed throughout the flour mixture. Balls a bit smaller than a pea.
Then mix your milk and eggs together separately and add those to the party. It will be a really thick, sticky batter.
I made my scones kind of free form and I like them like that. I dropped mine using about 1/4 Cup for each scone. It was approximated though which is fine. Your scones will not all be the same size. It’s cool. You should end up with 16-20 scones on your ungreased baking sheet.
Pop these in the oven at 375 for about 15 – 17 minutes. Mine were perfect at 16 minutes. Watch them closely near the end. You don’t want to burn the bottoms. They should be lightly tan on top and golden brown on the bottom. They cook surprisingly fast.
Cool them on a wire rack for a few minutes before biting into them. They are the best the day of and I think the deteriorate pretty quickly after that. I had one on day two and it wasn’t even close to as good as the first day (although still pretty decent).
This was the interior of one of these guys.
I think I was able to conquer my fear of scones with this recipe. It was pretty simple and only took about 40 minutes start to finish. I actually made this batch before work one day and brought in fresh, warm scones for my coworkers.
The consensus was that these were very tasty.