Recipe 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.
Top Review by evelyn/athens
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.
- 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 See How It's Made
- In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended.
- Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal.
- Stir in the currants.
- 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.
- 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.
- Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown.
- Serve warm with creme fraiche, raspberry butter or lemon curd.