Creamy Currant Scones
8 servings
40 minutes
Cream scones with currants are a delightful treat from the English tea tradition. These tender, airy buns combine a crispy crust with a soft creamy flavor, enhanced by the fresh tartness of currants. Traditionally served warm with jam or clotted cream, they are perfect for breakfast or cozy tea gatherings.
1
Preheat the oven to 230 degrees. Cut the butter into 0.5 cm cubes and chill. In a blender on 'pulse' mode, mix flour, sugar, baking powder, and salt - about 6 presses needed. Evenly distribute the butter pieces and pulse about 12 more times.
- Wheat flour: 2 glasss
- Sugar: 3 tablespoons
- Baking powder: 1 teaspoon
- Salt: 0.5 teaspoon
- Unsalted butter: 75 g
2
Add currants and mix everything quickly again. Place the dough in a large bowl, add sour cream, and mix everything with a silicone spatula for 30 seconds.
- Currant: 100 g
- Heavy cream: 1 glass
3
Place the dough on a floured surface and knead it for 10 seconds to form a ball. Then place the dough in a round mold with a diameter of 20 cm and evenly distribute it by pressing with your fingers, leaving about 1 cm from the walls. Flip the mold and carefully remove the dough so it doesn't lose its shape. Cut the circle into 8 pieces and place them on a dry baking sheet.
- Wheat flour: 2 glasss
4
Bake for 12-15 minutes until the scones are lightly browned, then let them cool for at least 10 minutes.