Karl’s British Scones with Currents II

Last week Jan had asked for scones, but I did not hear the request. (Hey! I have medical proof that I am slightly deaf in the range of women’s voices. It’s not my fault!) I woke up today planning to rectify the error. Tomorrow may be Mother’s Day, but today we have British scones.

In a recent Cooks Illustrated, they had a recipe for British scones. I had tied to make these close to the CI recipe a few weeks ago. This week I thought I would be a bit more creative.

Karl’s British Scones with Currents II

Karl’s British Scones with Currents II

Note: For the discussion of the differences between British and American scones see this post.

Ever since I discovered orange infused sugar, I keep a jar on my counter. I add it to any recipe that could use a boost of citrus sweetness. Today it is the scones and I decided that a crunchy orange crust would also be nice.

I had always used a canning jar lid to cut out my biscuits. The rolled edge of this lid pinched the dough out around the edges, giving the scones a bubble dome appearance. I found that it was very important to use a biscuit-cutter, the dough is not pinched together and is free to rise with little resistance. The top and edges rise together to give the final product a cylindrical shape.

After Breakfast Note: This was (literally) a two “OMG” recipe, one from Jan and one from Eilene. I would count this as a success.

Karl’s British Scones with Currents II

Ingredients

2 cups all-purpose flour
1 Tbs. baking powder
¼ tsp. salt
1/3+ cup Karl’s Orange Infused Sugar
¼ cup butter, softened
1/3 cup currants

½+ cup cream
1 egg

Directions

1. Sift the flour, baking powder, and salt several times into a large bowl.

Tip: Repeated sifting helps distribute the ingredients evenly through the mix.

2. Mix in the sugar.

Note: The orange infused sugar tends to clog my flour sifter, so I have to add it after the other ingredients are thoroughly mixed.

3. Work the softened butter into the flour mixture completely by rubbing it through your fingers. The flour should look a bit “sandy” when you are done.

Tip: Ten seconds in a microwave on defrost will soften the butter enough. You do not want to add melted butter, but it should be soft enough to mix easily into the flour.

4. Stir the currants into the flour mixture.

5. Add the cream into a measuring cup and beat in the egg.

Tip: Total measurement will be about ¾ of a cup.

6. Add most of the milk mixture to the dry ingredients and stir to combine.

Tip: If necessary, add a bit more cream/egg to the mix make a soft dough.

7. Turn the dough onto a lightly floured surface and knead 10-15 times.

Note: For most quick breads you are trying to prevent the creation of gluten, which makes for tough biscuits. For British scones, so much of the flour is prevented from forming gluten by being bound to the butter that the remaining flour needs a bit of help to form enough gluten to give the scone some shape.

8. Roll the dough to one half inch thick and cut out the scones with a 2 inch biscuit cutter.

9. Brush the tops with the remaining egg/milk mixture.

10. Sprinkle about a quarter teaspoon of orange sugar on top of each scone.

11. Bake at 425° F, on the middle rack, for 12 minutes or until golden brown.

12. Serve warm from the oven.

1 Comment

Filed under bread, Breakfast, Side Dishes, Vegetarian

One response to “Karl’s British Scones with Currents II

  1. They look very good indeed!

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