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
Buttermilk Currant Scone
Buttermilk Currant Scone
By Sarah House for Bob’s Red Mill Natural Foods
Prep Time: 15 minutes
Bake Time: 25 minutes
Yield: 8 large scones
2-3/4 cups Whole Wheat Pastry Flour
1/4 cup Evaporated Cane Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1 cup Butter, cold, cubed
1 cup dried Currants
2 Eggs, whisked
1/2 cup Buttermilk
Preheat oven to 425°F; line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt.
Using a pastry cutter or two forks, cut butter into the flour mixture until butter is the size of small peas. Add the currants and toss to combine.
Make a well in the center of the flour mixture and add the whisked eggs and buttermilk. Stir gently until a shaggy yet cohesive dough is formed. Transfer dough to a lightly floured board and knead a few times. Shape into an 8-inch circle about 1-inch thick.
Transfer the dough to the prepared baking sheet and cut into 8 pieces as if slicing a pie, leaving the pieces in place. Bake until golden-brown about 25 minutes. Serve hot.
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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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?
Comte Cooking School: Comté & Currant Scones
Learn how to make these tender and delicious Comté & Currant Scones! A little bit salty and a little bit sweet, these scones are utterly addictive.
How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
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Buttermilk Currant Scones recipe - a delicious, delicate and flaky texture (Tartine recipe)
[captions ON for commentary]
I used to live in San Francisco and I remember loving Tartine Bakery. They have awesome banana cream pies and chocolate croissants. But I believe that their sleeper hit is their buttermilk scones. These scones are a perfect balance of fluffy, flaky, and crispy. They have Zante currants which are basically raisins but smaller. You should definitely give these a try!
I used Tartine’s buttermilk scones recipe.
Makes 24 scones
Ingredients:
200 grams (1.5 cups) Zante currants
1360 grams (9.5 cups) flour
2 tablespoons (30 milliliters) baking powder
1.5 teaspoons (7.5 milliliters) baking soda
200 grams (1 cup) sugar
2.5 teaspoon (12.5 milliliters) salt
2 cups + 2 tablespoons (510 grams) unsalted butter
750 milliliters (3 cups) buttermilk
2 teaspoons (10 milliliters) lemon zest
6 tablespoons unsalted butter (for topping)
Demerara sugar
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Timestamps:
0:00 Intro
0:30 Making the Dough
3:15 Shaping the Scones
4:52 Baking
5:15 Enjoy!
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