Easy Currant Scones: Scones were one of the first things I ever learned to bake and these scones are some of my favorites! Easy to make and they have a perfect buttery texture! | macheesmo.com
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Easy Currant Scones

Easy Currant Scones: Scones were one of the first things I ever learned to bake and these scones are some of my favorites! Easy to make and they have a perfect buttery texture! | macheesmo.com

This is an updated post from the Macheesmo Archives.

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.

The first time I made these scones way back in the day, they turned out okay, but I thought I could clean them up a bit. Were they the best scones I’ve ever had? Heck no. But they were pretty darn good.

I think I have conquered my scone fear with these easy currant scones.

Yield
16-20 scones
Prep Time
Total Time

Just a moment please...

Yum

Easy Currant Scones

These scones are some of my favorite! Easy to make and they have a perfect buttery texture!

Ingredients

3 1/2 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 whole milk
3 large eggs, beaten
1 Cup dried currants
Milk and coarse sugar, for topping
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Directions

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. Stir in currants.

4) Mix the milk and eggs separately and add those to the large bowl.

5) Drop onto an ungreased baking sheet using about 1/4-1/3 Cup for each scone. Optionally, brush with milk and sprinkle with coarse sugar.

6) Bake at 375 for about 15 – 17 minutes.

7) Cool on a wire rack for a few minutes before biting into them.

Easy Currant Scones

Pulling this batter together is pretty easy actually. Just whisk together your flour, salt, sugar, and baking powder.

Easy Currant Scones

Dry stuff.

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.

Easy Currant Scones

Get the butter in.

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.

Stir in your currants next.

Then mix your milk and eggs together separately and add those to the party. It will be a really thick, sticky batter.

Easy Currant Scones

Batter.

I’ve made these free-form (dropped) before and they work fine, but this time around I wanted to give them a little more shape. On rolled my dough out with a good amount of flour and then cut them into triangles. You should end up with 16-20 scones on your ungreased baking sheet (or lined with parchment paper).

Easy Currant Scones

Give them some space.

I brushed mine with milk and sprinkled them with coarse sugar, but that’s optional. I like the crunch of the sugar though.

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).

Easy Currant Scones: Scones were one of the first things I ever learned to bake and these scones are some of my favorites! Easy to make and they have a perfect buttery texture! | macheesmo.com

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 or my kid’s daycare teachers and they were very happy to have them!

9 comments on “Easy Currant Scones

  1. Were they crumbly and dry? Because whenever I have had scones that has been the texture and I just don't like it. But perhaps that is what's intended? Or maybe the ones I've had were all stale?

  2. Your scones look terrific!
    I have tried many scone recipes and the ones I like best contain heavy cream instead of milk. They are a delightfully decadent treat! (BTW Wrapping the scones in a linen napkin to cool will keep them from developing a crust.)

  3. These look great! Looking at your currants reminded me of the Garibaldi biscuits we used to eat as kids in the UK – we used to call them "squashed flies"…sorry about that, a bit offputting. But you could make those??? Wikipedia says they were invented when General Garibaldi sat on an Eccles cake. Eccles cakes are nice too.

  4. I'm glad I'm not the only one whose afraid of scones. The one and only scone recipe I'd tried turned out tasting like baking powder. They were aweful. I keep looking at recipes and wanting to try them but… I'm glad yours turned out well! You give me hope!!

  5. I get scared with the mixing part of scones.. flour pockets everywhere! The best scones I made were cream scones, the texture was amazing. Too bad one serving had an insane amount of saturated fat!

  6. Thanks for the comments and tips everyone. @Andrew… I didn't think they were crumbly or dry at all. On day two they started to take on that texture a bit and I'm assuming by day 3 or 4 they would have been there.

    @Steph I didn't think the batter was very difficult to mix at all. Mine came together pretty easily.

    Substituting cream sounds like a good idea to me also. Never get a complaint out of me to substitute cream!

  7. the texture inside looks right

    but the shape is not typically 'scone-ish'

    if i were on the Council For Correct Scone Shapes, i'd have to fine you. probably throw you in prison too.

    that said – please put extra butter on mine.

  8. Left over ingredients can be very annoying. I have a box of golden raisins that I need to use. Glad you found something to make the currants with. Sometimes I think its worth it to just buy exactly what you need from those bulk bins at Whole Foods or YES! Organics.

  9. Nothing like a good scone recipe especially when there’s snow on the ground. I planted my tomatoes os Saturday, along with eggplant and am hoping my husband protected them well. Thank goodness most of the snow melted right away!

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