Ownself make: Currant scones from Good to the Grain

18 May

I’m always looking for a good scone recipe. So far, I’ve had the best success from a River Cottage recipe, but am always happy to try new ones. I was in the mood to try something different over the weekend, so I flicked through my new favourite baking book Good to the Grain.

This recipe is a keeper. The scones that turn out aren’t your dainty well shaped ones from high-class hotels. These are big, country-style, feel-good scones with a beautiful buttery and crumbly finish. They are little mounds of heaven with clotted cream, strawberry jam and a scalding hot cup of tea on a Saturday afternoon.

Currant scones

From Good to the Grain

Dry mix:
1 1/4 cup spelt flour
1 cup all-purpose flour
2 tbsp sugar (I used light brown)
1 tbsp baking powder
1/2 tsp sea salt

Wet mix:
50g cold unsalted butter, cut into cubes
1/2 cup currants (add more if you like your scones more fruity)
1.5 cups double cream

  1. Preheat the oven to 200 deg C and prepare your baking trays by rubbing butter on the baking sheets.
  2. Sift all dry mix ingredients into a large bowl, pouring back into the bowl any grains that remain in the sifter. (I’m a lazy baker and didn’t bother to sift the salt or sugar)
  3. Add the butter to the dry ingredients. With your hands, work the butter, pinching it until the mixture resembles fine breadcrumbs.
  4. Add the currants and stir to combine with a rubber spatula.
  5. Pour the cream into the bowl and stir the ingredients just until the flour is moistened throughout.
  6. Separate batter into 9 mounds and place them about 4 inches apart on your baking trays.
  7. Bake for 18-20 min, rotating the trays halfway. You’ll know they’re done when the tops and bottoms turn golden brown.
They’re best eaten on the day you make them. But you know, I had leftovers on Sunday, and kept a couple in the fridge. I ate one on Tues night and it still tasted pretty good.
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