July 23, 2011

Currant and ginger scones

Last weekend we got a pint of fresh currants from the farmer's market. The farmer said that the currants may last another week, but after that they would be gone. We went back this morning, and there were no currants - their season has already passed. Luckily, we did get this one pint though, and we enjoyed them a lot.

I got up early on Sunday morning because I wanted to make scones with some of the currants. I had to make them early before it became unbearably hot! I have never made scones before this so I found this recipe and used it as a guide. The scones had almost a muffin-like texture to them and were not very dry or heavy. They turned out nicely - they were sweet, tart, and slightly spicy from the ginger. They went perfectly with a cup of coffee on Sunday morning. 

Currant and ginger scones
2 cups white whole wheat flour
1/3 cup unbleached cane sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground ginger 
6 tablespoons unsalted cold butter
1/2 teaspoon pure vanilla extract
1 large egg
2/3 cup buttermilk
1 cup fresh currants 

for topping:
2 tablespoons buttermilk
1 tablespoon turbinado (or other coarse) sugar

Preheat the oven to 400 degrees. In a large bowl, whisk together the dry ingredients (flour through ginger). Cut the cold butter into small cubes. Cut the butter into the flour mixture using a pastry cutter or your fingers, until the mixture resembles a coarse meal.

In a small bowl, whisk together the vanilla, egg, and buttermilk. Gently stir the currants into the dry mixture to coat them. Then add the wet ingredients and stir gently, until just combined.

Mold the mixture into a ball and place it on a lightly floured surface. Flour or oil your hands and pat out the dough into a disc shape that is about 1/2-3/4 inch thick. Using a sharp knife, slice the dough across three times (like a pizza) so you get eight triangles of roughly the same size.

Use a spatula and transfer the scones to a baking sheet that is covered with parchment paper. Brush the top of each scone with some buttermilk and top with the turbinado sugar.

Bake for about 15-18 minutes, until the tops are golden and an inserted toothpick comes out cleanly. Transfer to a wire rack. Let cool slightly and then enjoy. The scones are delicious as is, or topped with some butter, clotted cream, or lemon curd (yum). Store any leftovers in an airtight container in the refrigerator.

What was I cooking one year ago?: stuffed clams

1 comment:

  1. Awesome Scones --wud love these with a cup of coffee!!


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