Cinnamon Currant Scones will delight all of your family and friends.
Are you for round scones or pie wedge scones? I don’t know that I would turn down a scone based on its shape, but when I bake scones, I like to cut them with a 2 1/2 inch round biscuit cutter and pile them up for their entrance display.
I think the rounds are easier to split in half. Furthermore, there is no need to create stress at the breakfast table by having to wrestle a scone point that’s decided to fall off rather than be split in half. Surely there will be those of you writing in to say that a scone is not a scone if it is round, but may I beg your indulgence in this regard?
Would it really step on your toes if I do as I please in my own kitchen?
Oh! (shutter) Where was I?
As you can see, it is easy to get heated over scones.
Cinnamon Currant Scones
MAKES 12 SCONES
Be sure to read the recipe first to gather ingredients and equipment.
PREHEAT OVEN to 425°F and insert baking stone or flour a cookie sheet.
COMBINE in a large bowl:
2 cups organic whole wheat flour
1 cup organic unbleached white flour
3 TBSP organic sugar
1 teas. baking SODA
1 teas. organic cinnamon
1/2 teas. sea salt
ADD: 6 TBSP cold farm fresh real butter or organic butter, cut up into pieces and
BLEND with pastry blender until mixture looks like fine crumbs.
STIR IN: 1/3 cup dried currants, organic if possible.
MIX IN to form soft dough:
1 lg. organic egg, lightly beaten
3/4 c. plus 1 TBSP organic buttermilk
TURN DOUGH onto lightly floured surface. Pat dough 3/4 inch thick. With 2 1/2-inch round cookie cutter, cut out as many rounds as possible. Then, combine scraps, pat out and cut again to use up all the dough.
TRANSFER ROUNDS to floured cookie sheet or, even better, use large baking stone that has been preheated along with the oven.
BRUSH TOPS OF ROUNDS with buttermilk.
SPRINKLE EACH ROUND with a little sugar.
BAKE 18 MINUTES or until golden brown and centers are done.
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SERVE WARM with farm fresh real butter and jam, jelly or preserves.
You’ll notice I mentioned a baking stone in this recipe. That’s what I use at home. I have gotten to LOVE that baking secret. It is just amazing how much better everything I bake turns out now. I still tend to use double-walled cookie sheets for baking cookies, placing a dozen on each pan, but for biscuits, pastry rings, and these scones, I feel very secure using the baking stone. I know I will have a good product when I’m done. Be sure to be careful with it. If it is dropped, it will crack and break. Also, I always put mine in a cold oven and let it preheat along with the oven so it isn’t shocked by the temperature change.
If you haven’t tried one as yet, hover over the link below to preview a good stone. And notice, I say a good stone. This one is more expensive, but it’s worth it. I am a bargain shopper on everything I buy. These heavier stones are worth the investment as they last longer without cracking and I use mine almost everyday.