Currant Scones

Authentic Currant Scones Recipe from United Kingdom

Region / culture: United Kingdom | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Currant scones are a classic British treat that are perfect for breakfast or afternoon tea. These delicious scones are made with self-rising flour, butter, dried raisins, and milk. They are easy to make and are sure to impress your family and friends.

History

Scones have been a popular treat in the United Kingdom for centuries. The first recorded mention of scones dates back to the early 1500s. Originally, scones were made with oats and cooked on a griddle. Over time, the recipe evolved to include ingredients like flour, butter, and dried fruit. Currant scones became a popular variation of the traditional scone recipe in the 19th century.

Ingredients

2 cups self-rising flour
pinch of salt
1 tbsp granulated sugar
3 tbsp butter
2-3 tbsp dried currants, sultanas, or raisins
1 and a half cups milk

How to prepare

Preheat the oven to 425°F (218°C).
Lightly grease the baking sheets.
Sift the flour, salt, and sugar into a bowl.
Rub in the butter quickly and lightly.
Add the fruit.
Mix in the milk, a little at a time.
With floured hands, knead lightly to form a soft dough, adding a little more milk if necessary.
Roll out the dough evenly but lightly to a thickness of about 0.25 inch on a floured board.
Cut out the scones.
Place the scones on the baking sheets and bake for 12–15 minutes.

Variations

Substitute the dried raisins with dried cranberries or currants for a different flavor.
Add a handful of chopped nuts for extra crunch.
Drizzle the scones with a simple glaze made from powdered sugar and milk.

Notes

Self-rising flour makes lighter scones and biscuits, but it's possible to substitute 2 cup all-purpose bleached flour, 3 tsp baking powder, and 1 tsp salt.

Cooking Tips & Tricks

Be sure to handle the dough lightly to ensure a tender scone.

- Do not overmix the dough, as this can result in tough scones.

- Make sure your butter is cold when you rub it into the flour to create a flaky texture.

- For extra flavor, you can add a sprinkle of cinnamon or nutmeg to the dough.

Serving Suggestions

Serve currant scones warm with clotted cream and jam for a traditional British treat.

Cooking Techniques

Be sure to preheat your oven to ensure even baking.

- Use a light touch when kneading the dough to prevent tough scones.

- Rotate the baking sheets halfway through baking to ensure even browning.

Ingredient Substitutions

You can use all-purpose flour instead of self-rising flour, but be sure to add baking powder and salt to the recipe.

- Margarine can be used in place of butter.

- Fresh fruit can be used in place of dried fruit.

Make Ahead Tips

You can prepare the dough for currant scones ahead of time and refrigerate it overnight. Simply roll out the dough and cut out the scones before baking.

Presentation Ideas

Serve currant scones on a decorative platter with a pot of tea for an elegant presentation.

Pairing Recommendations

Currant scones pair well with a variety of teas, such as Earl Grey or English Breakfast.

Storage and Reheating Instructions

Store leftover currant scones in an airtight container at room temperature for up to 3 days. To reheat, place the scones in a 350°F (177°C) oven for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of currant scones contains approximately 200 calories.

Carbohydrates

Each serving of currant scones contains approximately 30 grams of carbohydrates.

Fats

Each serving of currant scones contains approximately 8 grams of fat.

Proteins

Each serving of currant scones contains approximately 4 grams of protein.

Vitamins and minerals

Currant scones are a good source of iron and calcium.

Alergens

Currant scones contain gluten and dairy.

Summary

Currant scones are a delicious treat that are relatively low in calories and provide a good source of carbohydrates, fats, and proteins.

Summary

Currant scones are a delicious and classic British treat that are perfect for breakfast or afternoon tea. With a tender crumb and sweet raisins, these scones are sure to become a favorite in your household. Enjoy them warm with a cup of tea for a delightful treat.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Currant Scones tucked away in an old cookbook at a yard sale. The pages were yellowed and fragile, but the handwritten notes in the margins caught my eye. This was no ordinary recipe - it had a story to tell.

As I read through the ingredients and instructions, memories flooded back to me of my own grandmother, who was a master in the kitchen. She could whip up a batch of scones in her sleep, and they were always perfect - light, fluffy, and bursting with flavor. I remember watching her work, her hands moving with grace and precision as she measured, mixed, and kneaded the dough.

I decided then and there that I would learn to make these Currant Scones, not just for myself, but in honor of my grandmother and all the wonderful memories she had given me. I set out to find the freshest ingredients I could, just like she would have done, and I got to work in my own kitchen.

The first step was to soak the currants in warm water until they plumped up. This was a trick my grandmother had taught me - it helped to keep the scones moist and tender. As I watched the currants swell in the water, I could almost hear her voice guiding me through the process.

Next, I sifted together the dry ingredients - flour, sugar, baking powder, and salt. I added in the cold butter, just like my grandmother had taught me, and used my fingers to work it into the flour until the mixture resembled coarse crumbs. This was the secret to making scones light and flaky, she had told me.

I drained the currants and folded them into the flour mixture, then stirred in the wet ingredients - milk and eggs. The dough came together beautifully, just as it had in my grandmother's kitchen all those years ago. I rolled it out on a floured surface and cut it into wedges, just like she had shown me.

As the scones baked in the oven, the delicious aroma filled my kitchen, bringing back even more memories of lazy Sunday mornings spent with my grandmother, savoring her freshly baked treats. When the timer finally dinged, I pulled the scones out of the oven and let them cool on a wire rack.

I couldn't wait to taste them. I poured myself a cup of tea, just like my grandmother always did, and took a bite of the warm scone. It was perfect - tender and flaky, with just the right amount of sweetness from the currants. I closed my eyes and savored the moment, feeling grateful for the gift of this recipe and the memories it had brought back to me.

From that day on, Currant Scones became a staple in my kitchen. I made them for family gatherings, for friends, and whenever I needed a taste of home. And each time I baked them, I felt my grandmother's presence with me, guiding me with her wisdom and love.

I may have found the recipe for Currant Scones in an old cookbook at a yard sale, but the true treasure was the memories it brought back to me and the connection it helped me forge with my beloved grandmother. And for that, I will always be grateful.