Currant Cream Scones
Unless they’re in oatmeal cookies, I’m not a raisin fan. I don’t dislike them–I just find them rather uninteresting. Currants, on the other hand, are another matter entirely. Maybe it’s their diminutive nature. My friend Jordan has a thing for smallness–she can’t resist anything that’s little. Or maybe it’s because we always had an orange box of currants in the pantry growing up, and they were used for my Mom’s delicious Irish soda bread or sometimes for currant scones. She was making scones in the ’80’s when everyone else was eating muffins.
Yesterday morning, mid-week, our family had nowhere to be and we are still at this lovely house. When we have time to eat more than yogurt and granola for breakfast (though that’s definitely not suffering), my plotting often involves scones or biscuits. Part of that’s because I have some recipes in my head, so I can do it quick. That’s one thing about me in the kitchen–I am very fast. Normally because I’m hungry, but it’s a skill I’ve noticed not everybody has (and one the Dinner in 30 Minutes! cookbooks don’t take into account).
So I got up while everyone else was still sleeping (oh, blessed silence) and went for a run along the lake. I came back to the endearing morning sounds I’ll miss one day–Loretta’s little feet running down the hall, Wyatt watching PBS. I would have been disappointed if they had eaten already, and Yancey knows that. So I came home to a hungry threesome. We had bacon, these biscuits, and some stewed apricots that are still haunting me. If you want to make them, put about 10 small apricots in a saucepan wit 1/2 c. sugar and a splash of water. Cook for about 20 minutes and cool. Serve over yogurt, and you’ll be springing out of bed in the morning.
I’m not quite sure the difference between scones and biscuits…anybody know? Call these what you want–they were delicious. Perfect crumb, tender but still split nicely to hold lots of butter and jam. They’re an amalgam of lots of scone and biscuit recipes floating around in my head.
And I hope you have some unplanned time soon to eat them over the newspaper or some good fiction.
Currant Cream Scones
You can also add lemon or orange zest, or use practically any other kind of dried fruit. The key to using dried fruit in scones is to toss it in the flour mixture–don’t wait until you’ve added the butter and cream. If the fruit is coated with a bit of flour, it will distribute evenly throughout the scones and not sink to the bottom.
2 c. flour
2 ts. baking powder
pinch salt
3 Tb. sugar
1/2 c. + 2 Tb. cold heavy cream
6 Tb. butter
1/2 c. dried currants
little more cream and sugar for tops
Preheat oven to 425.
Mix dry ingredients together. Cut in butter with your fingertips until mixture resembles coarse meal. Add currants. Add cream and mix until just holding together. Turn out onto a floured surface and knead a couple times. With floured hands, form dough into a disc about 6″ in diameter and 3/4″ thick. With a sharp knife, cut round into 8 edges and place on a baking sheet. Brush each wedge with a bit of cream and sprinkle with sugar. Bake for 10-12 minutes until golden–watch carefully so they don’t burn.
I’m always looking for scone recipes, because they are one of my favorite pastries, pretty close to the top, along with croissants (do those count as pastry?). These look delicious! Especially because they have currants instead of raisins; I, too, don’t like raisins (except for the sultanas). It sounds like your vacation is relaxing and filled with delicious foods, which comes as no surprise. Have a good weekend!
That sounds like a perfect morning! I always use raisins when recipes call for currants because I’m too lazy to go find them at the store, but now I feel like I should make the extra effort!
yummy, I think I know the difference.
biscuits are a southern version of the english scone.southerners often prefer lard or shortning, and others swear by butter.southern biscuits are often made from sticky, wetter, hard to handle doughs,but the result is soft fluffy interiors.biscuits and are usually savory or plain and used to accompany a meal rather than a cup of coffee. (southerners,buy gallons of buttermilk for their biscuits.
scones are made from a sweetened, drier, denser dough, that make them richer.(cream added more than milk or buttermilk). and fruit is commonly added.
So you decide. If you are in a light,fluffy, savory mood try a biscuit.If you are in a rich, dense sweet mood make a scone.
Being is I’m from the south, you always had biscuits growing up,with fresh jam, and butter. I made them for breakfast, so I didn’t follow the typical rules, ……..and by the way Sarah makes the best biscuits in the world, get her to post her biscuit technique, and you’ll never ever want another one…..I could eat them every morning. come on sarah, bring it on, your fans will love you for it!!!!!!!!!!11
I’m not a currant fan. They seem to small, dry and tasteless to me. Bring me raisins any day.
I also prefer biscuits to scones, largely because of what mfm says. I like light and fluffy. There are some scones that are light and fluffy, but generally biscuits are the way to go for me. I also think of biscuits as being rolled out and then cut, whereas scones are put in a big mound and then cut or shaped.
Mmmmm, now I’m craving biscuits and gravy….
totally love the explanation mfm! thanks. personally, i love both and my favorite versions each one do seem very different, consistent with mfm’s descriptions. would be thrilled to see the biscuit recipe on here one day, because i have to agree with mfm that they’re fantastic! AND that apricot compote sounds like something we could use in place of the favorite jam when it’s not accessible. yum!
What’s a currant? : )
No really… I’ve heard of them, of course, but I realize I don’t really know what they are.
I LOVE BISCUITS. And sometimes scones.
come on jordon, twist sarah’s arm !!!! you biscuit lover, you!!!
sarah! sarah! sarah! post your biscuit recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! seriously.