Undoubtedly delicious, scones can now be found in coffee
shop displays everywhere, snuggled next to muffins and cinnamon rolls. However,
I firmly believe not all scones are created equal. The best aren’t too dense or sweet or cake-y. The best are buttery, light, a bit flakey, and usually
bear some kind of dried fruit. Though I’m not opposed to shaking things up on
occasion and using, for example, dried cherries and dark chocolate, good ole currants
are my favorite.
Pictured here are a few great scones. Even after a trip
to Dublin, where many scones were eaten as research, I stand by this recipe. One
wonderful addition to scone eating is Tiptree Black Currant Preserves, also
pictured and delicious on just about anything. Scones included.
TBCP was a childhood companion at breakfast due to Detroit’s proximity to
Canada. Though much harder to find out east, we were reunited recently thanks
to info passed along by a very kind woman named Lisa who works for Tiptree. I’m very
envious of Lisa, as she “rings down” for tea and up to her desk comes
a tray of scones, preserves, and clotted cream. A resume will be sent tomorrow.
Currant Scones
A marriage of recipes
from the Boston Globe and the Detroit Institute of Arts Cookbook
Set oven to 400 degrees
1 cup buttermilk*
3 cups white flour & 1 cup whole wheat flour
1 table spoon baking powder
1 tea spoon baking soda
½ tea spoon salt
2/3 cups sugar
2 sticks butter, cubed
2 eggs
1 cup currants
*I never have buttermilk, so I sour the milk. Add about 1 table
spoon. white vinegar to a measuring cup and then fill with milk to reach 1 cup
level. Place on top of stove to warm while you are getting rest of recipe
together. This helps the cultures form.
In a large bowl, combine dry ingredients and then “cut in”
butter using pastry blender until the butter is the size of small peas. Gently toss in currants.
In smaller bowl, whisk the two eggs, and then whisk in the
buttermilk.
Add milk & egg mixture to dry ingredients and stir (or
use hands) until just combined. Try to handle as little as possible. If too sticky,
sprinkle with some white flour.
Once you have a large ball, cut it in half.
Use two parchment paper covered cookie sheets. Place a ball
of dough on each, pressing dough down until you have a flattened circle about
an inch high. Cut each dough circle into 8 equal-ish pieces (like a pizza).
Separate the pieces so they have plenty of space to bake without touching.
Put one baking sheet in oven and bake for 12-16 minutes.
Place the other tray in freezer or fridge while it waits for its turn.
Once cool, these scones freeze very well and a brief stint in the microwave will have them ready to eat!
