Currant Scones

Currant Scones 

May 30: National Scone Day

Of all the scone recipes we have tried, these currant scones are Highlander’s favorite because it is both flavorful and fragrant. They are also moist, light and lower in fat than other traditional currant scones. We bake them for breakfast, have them as a Scottish-style snack, eat them as a tea time treat and make them to commemorate National Scone Day.

Recipe

(Adapted from Great Good Food by Julee Rosso)

Ingredients

  • 1 cup currants
  • ¼ cup orange juice
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ cup sugar
  • 1 cup low-fat buttermilk
  • 3 tablespoons canola oil
  • 1 tablespoon vanilla

Directions

Plump up the currants by soaking them in orange juice for an hour. In a large bowl, mix together the flour, baking powder, baking soda and sugar. Blend in the buttermilk, canola oil and vanilla. Add the soaked currants with the orange juice. Do not overmix the batter or the scones will become hard.

Currant Scones

Using a small cookie dough scoop, drop the scones on a lightly greased baking sheet about two inches apart. Or fill halfway with batter the cavities of a buttered mini scone pan. Bake in a preheated oven at 350 degrees F for 12-15 minutes or until golden brown.  Remove from the oven and let cool on a wire rack. Scones may be served warm, if preferred.

Currant Scones

Notes

  • We halved the original recipe to serve just the two of us but bake the whole batch for breakfast when Highlander’s family comes to visit.
  • We bought our mini scone pan from Williams-Sonoma.
  • Search our blog for more scone recipes.

Cranberry Scones

Cranberry Scones

May 30: National Scone Day

Highlander’s Mum, a first generation Scottish-Canadian, often takes her tea with shortbread biscuits (cookies) or scones. The latter are a traditional Scottish teatime treat that is actually a sweet or savory quick bread and have become a popular snack at coffee shops as well. We usually make homemade scones for breakfast but also prepare them when Mum visits so we can relax together over a cup of tea or coffee. Although we have baked a variety of scones (recipes will appear in future blog posts), we chose to feature a simple sweet scone containing dried cranberries for National Scone Day.

Recipe

(Adapted from Taste of Home)

Ingredients

  • 1 cup flour
  • ¼ cup sugar
  • 1 ½ teaspoon baking powder
  • pinch of salt
  • ¼ cup cold butter, cut into small pieces
  • 1 egg, beaten
  • 3 tablespoons milk
  • ¼ – ½ cup dried cranberries
  • coarse sugar to sprinkle on top of the scones

Directions

In a mixing bowl, combine the flour, sugar, baking powder and pinch of salt. Cut in the cold butter pieces and mix until it has a crumb-like texture.

Cranberry Scones

In a small bowl, beat the egg. In a measuring cup, measure the milk. Then add two tablespoons of the beaten egg to the milk. Mix the egg and milk and pour into the crumb mixture. Blend until moistened. Add the cranberries and combine well.

Cranberry Scones

Place the dough onto a floured surface. Knead gently to form a 6-inch round. Slice into four wedges for large scones or eight wedges for mini scones. Separate the wedges. Place on a greased baking sheet. Brush the top of the scones with the remaning beaten egg.

Cranberry Scones

Sprinkle the tops of the scones with coarse sugar. Bakes in a preheated oven at 425 degrees F for 15-20 minutes or until brown, being careful not to burn the underside of the scones. Remove from the oven and serve warm with fruit preserves/jams or clotted cream.

Cranberry Scones

Notes

  • Australia celebrates National Scone Day on May 30. But we think this food holiday should go global!
  • Search our blog for other scone recipes.