The King's Scones With Currants Recipe |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 12 |
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This Currant Scone recipe is from the romantic Castle Marne Bed and Breakfast in Denver. They are as exquisite as the B&B. Ingredients:
7 cups all-purpose flour |
1 1/2 cups sugar |
5 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 cups butter, softened |
1 1/2 cups currants, soaked in liquor |
2 cups buttermilk |
Directions:
1. In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended.
2. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal.
3. Stir in the currants.
4. Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl; Gather the dough together with your hands into a ball; Put on a lightly floured board and roll or pat into a circle; Using a small heart shape or daisy shaped cookie cutter cut into individual scones.
5. Place 1 1/2 inches apart on lightly greased baking sheet; If you wish, brush the tops of half the scones with cream; Lightly sprinkle on a mixture of cinnamon and sugar.
6. Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown.
7. Serve warm with creme fraiche, raspberry butter or lemon curd.
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