How To make Currant Scones
3.00 c All purpose flour
3.00 tb Sugar
1.00 ts Baking soda
0.50 ts Salt
6.00 tb (3/4 stick) chilled unsalted
-butter, cut into pieces 0.33 c Dried currants
1.00 Egg, beaten to blend
0.75 c Plus 3 tablespoons (about)
-buttermilk 1.00 tb Milk
Butter or whipped cream Assorted jams
Preheat oven to 425=B0F. Lightly flour large baking sheet. Mix 3 cups flour, sugar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles fine meal. Mix in currants. Mix in egg and enough buttermilk to form soft dough. Turn dough out onto floured surface. Pat dough into 3/4-inch-thick round. Cut out rounds, using 2 1/2-inch round cookie cutter. Gather scraps, press together and pat out to 3/4-inch-thick round. Cut out additional rounds. Transfer scones to prepared baking sheet. Brush tops with milk. Bake until scones are golden brown and cooked through, about 18 minutes. Serve warm with butter or whipped cream and jam. Bon Appetit May 1996
How To make Currant Scones's Videos
Chris’s Raisin Scones (fruit scone)
Chris’s Raisin Scone Recipe (fruit scone)
500g | 4 cups of Plain Flour
30g | 3 heaped tsp of Baking Powder
Pinch of Salt
80g | ⅓ cup + 1tbsp of Sugar
100g | 1 stick of Butter
2 Eggs
200ml | ¾ cup of Buttermilk
150g | 1 cup of Raisins
Eggwash - 1 egg yolk mixed with a pinch of salt and sugar
Baking powder already contains an acid unlike bicarbonate of soda. So you can use either regular or buttermilk
I find that buttermilk makes them soft and fluffier.
For a sourmilk buttermilk substitute add 1.5 tbsp of vinegar or lemon juice to some full milk or milk of your choice. Stir and let it stand for about 10 minutes before adding it to the dry ingredients
Bake at 200 C / 392 F for 18 minutes (fan off)
Fan - 180 C / 356 F
EASIEST SCONE RECIPE - Easy Healthy Tasty. Never Fail Scones. #WithMe New recipes every week.
Looking for the easiest scone recipe ever? Let me show you my never fail scones. Honestly this recipe super simple! If you enjoyed this recipe please like and subscribe for more Easy Healthy Tasty videos.
Ingredients:
3 cups self raising flour
300ml cream (35% fat)
300ml soda water/plain sparkling water
Cook in a hot oven at 220oC/430oF until they’re golden brown and sound hollow when you knock on them. This might take around 15-20mins, sometimes a little longer, depending on how big you make your scones.
Optional extras for Blueberry and White Chocolate scones:
1.5 cups frozen blueberries
1 cup white chocolate chips
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Scone Recipe & Tutorial: Pecan Currant Scones in Under 20 Minutes!
Chef Sokol will walk you through baking the most delicious scones in this step by step baking tutorial. Butter? Jam? What do you like to put on your scones?
How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.
Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.
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Links from the video:
Basic Bread |
Chocolate Cake |
Lemon Sponge |
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Currant Scones
Recipe featured on Fox 11 Living With Amy
Recipe: Lemon Currant Scones
Our Lemon Currant Scones are the perfect springtime treat! Soft and moist on the inside, crispy and golden on the outside, and packed with tart lemon and currants, these melt-in-your-mouth scones are as delicious as they are beautiful. We won’t judge you if you eat the whole batch.
Get the recipe:
Lemon-Currant Scones
Prep time: 10 min.
Total time: 40 min.
Makes: 8 scones
2 cups (500 mL) all-purpose flour, plus more for dusting
1/2 cup (125 mL) sugar, plus more for sprinkling
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold unsalted butter, cut into small pieces
1/3 cup (75 mL) dried currants
3/4 cup (175 mL) 35% whipping cream, plus more for brushing
1 egg
2 tsp (10 mL) finely grated lemon zest
1 tsp (5 mL) vanilla extract
Directions:
1. Preheat oven to 400°F (200°C). Whisk together flour, sugar, baking powder and salt. Cut butter into flour mixture using pastry-blender or fingertips until mixture resembles coarse meal. Stir in currants.
2. In small bowl, whisk together 3/4 cup (175 mL) cream, egg, lemon zest and vanilla. Stir into flour mixture just until moistened (do not overwork dough). Transfer dough onto lightly floured board; pat into 7-in. (18-cm) round. Cut into 8 wedges. Place wedges 2-in. (5-cm) apart on parchment-lined baking sheet.
3. Brush tops lightly with cream; sprinkle each wedge with pinch of sugar. Bake 18 to 20 min., or until golden brown. Serve warm or at room temperature.
Tip: Substitute raisins or dried cranberries for currants.
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