April 10, 2010
currant scones
Currant Scones (makes 12-16)
from The Martha Stewart Living Cookbook - The New Classics
This recipe was developed by Emily Donahue for Rosey's Coffee and Tea in Hanover, New Hampshire.
The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature.
4 cups all-purpose flour, plus more for the work surface
2 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus more for serving
1-1/4 cups buttermilk
1 cup currants
1 large egg, lightly beaten
1/4 cup sanding sugar
preserves, for serving
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
2. Using a pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and currants, stir to combine.
3. On a lightly floured surface, roll the dough about 1 inch think. Using a 2-1/2 inch biscuit cutter, cut out as many rounds as possible, and place on the prepared baking sheet. Re-roll the scraps, continue cutting.
4. Lightly brush the top of each scone with beaten egg; sprinkle with sanding sugar. Bake until the biscuits are golden, 20 to 25 minutes. Transfer to a wire rack. Serve with butter and preserves on the side.