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Currant Scones

Source: Zingerman's Bakehouse
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Zingerman's Bakehouse of Ann Arbor shares a recipe for delicious currant scones.

Ingredients: 3 cups pastry flour (0.96 lb.)
1/3 cup sugar (0.14 lb.)
1 Tbsp. baking powder (0.02 lb.)
1 tsp. salt (0.02 lb.)
1/2 cup butter (0.25 lb.; diced into 1/4-inch cubes and chilled well)
1/2 cup currants (0.18 lb.)
1 1/2 cups heavy cream (0.75 lb.)
Egg wash: 1 egg + 1 egg yolk + 1 Tbsp. water (beat together)
Directions: Pre-heat the oven to 400 F.

1. In a mixing bowl whisk together the pastry flour, sugar, baking powder, and salt. Mix until well combined.
2. Add the butter (that has been diced into small pieces and chilled until firm) into the dry mixture.
3. Working quickly, cut the butter into the flour mixture, using a pastry blender. Cut until the mixture looks like coarse cornmeal with pea-sized pieces of fat.
4. Rub the mixture together with your hands to encapsulate the flour with the butter. Rub till the mixture looks less floury. (Rubbing the butter into the flour will really help increase the tenderness of the scones.)
5. Add the currants and briefly mix into the butter/flour mixture.
6. Pour the heavy cream into the dry ingredients and mix with a fork until the ingredients are just moistened. The dough will look rough.
7. Gently knead in the bowl using a plastic scrape six times. The dough should come together.
8. Turn the dough onto a lightly floured surface and divide into two pieces, and gently shape into two round balls.

Shaping and baking
1. Lightly sprinkle the work surface with flour. Place the balls of dough on the flour and pat or roll out the dough into disks that are 1/2-inch thick and approximately 7 inches in diameter.
2. Cut each circle into six triangles. Place on parchment-lined baking sheet with at least 2 inches between the scones.
3. Brush the tops of the scones with egg wash.
4. Bake the scones at 400 F for 10 to 12 minutes or until the tops and bottoms are golden brown.
5. Remove the scones from the oven and cool to room temperature before eating.

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