The King's Scones With Currants Recipe

Submitted by ncmysteryshopper

"This Currant Scone recipe is from the romantic Castle Marne Bed and Breakfast in Denver. They are as exquisite as the B&B."

 

• Ready In: 39mins
• Ingredients: 7
• Serves: 12

ingredients

• 7 cups all-purpose flour
• 1 1⁄2 cups sugar
• 5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1⁄2 cups butter, softened
• 1 1⁄2 cups currants, soaked in liquor
• 2 cups buttermilk

directions

1. In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended.
2. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal.
3. Stir in the currants.
4. 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.
5. 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.
6. Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown.
7. Serve warm with creme fraiche, raspberry butter or lemon curd.

Reviews

[evelynathens]

I made a 1/2 recipe of this and used some raisins I've been soaking for a few months in vanilla-scented vodka, instead of the currants. They are everything a scone should be, a bit dry and crisp on the outside, with a fine, tender crumb within. We enjoyed these for breakfast, slathered with butter and strawberry jam.

 

[Annacia]

I made a half recipe just for DH and used the full sugar and fat content. As he doesn't enjoy the taste of liquor I used heated apple juice to soak the currents in and for the top I just just brushed on egg white and sugar without the cinnamon. Instead of cutting the scones out I made a round of dough about 3/4 of an inch thick and cut 6 wedges as we prefer the wedge shaped scones. They baked up beautifully- high, golden and light and there are lots of currants in them. DH said that they have to be worth at least 5 stars and why didn't I make the full batch!. Normally it would be unlikely that he would finish 6 before they went stale and hard. This is a wonderful scone recipe.

 

[ellie_]

These are the best scones I've ever had! Dh said "these are better than Starbucks!" This easy-to-make recipe makes a lot of dough which I found easier to handle in sections, but they are scrumptous! We will be having these often! Thanks for sharing~