Today is Memorial Day and so far it is literally a washout. A hurricane bloomed in the Atlantic and quickly came up the Eastern seaboard dumping sheets of rain from Carolina to Connecticut. Fortunately my daughter and her husband moved to Stamford yesterday while it was still hot and sunny. This morning I am making English current scones that America’s Test Kitchen swears are the real thing. I am expecting these to be worthy of the queen mother, or at least worthy of the new homeowners in Stamford.
I have made current scones before on this blog, but today I am making them again. I intend to let them bake longer so that they brown more both on the bottom and on the top. I also have genuine currents this time whereas last time I cut up raisins to look as if they were currents. I promise I won’t do it again. I frankly can’t live with the guilt.
Today I am using a biscuit cutter with scalloped edges because I can’t find my regular biscuit cutter. See? Just pure honesty. I could have said the recipe called for this type of cutter, but then my nose would grow. I am just hoping using it won’t make any difference in the quality of the scone. Of course you wouldn’t know if it did, would you. heh heh. (Just kidding.)
1/2 cup sugar
3 cups all purpose flour
2 tbsp baking powder
1/2 tsp salt
1 cup milk
9 tbsp butter
3/4 cup currents
Extra flour for kneading and rolling out
Directions: Preheat oven to 425°fahrenheit and line a baking sheet with parchment paper.
Cut butter into 9 tablespoons and use microwave to soften but NOT melt the butter. Place butter into the food processor full of flour. Pulse 20 times until the mixture is powdery and there are no bits of butter.
Turn the dough out onto a floured wooden board or a counter top covered with wax paper. Dust the wax paper with flour first, then place the dough on top. Knead the dough twenty times or until it is not too sticky to roll out.
Cover the dough with a sheet of wax paper. Roll the dough into a 9″ circle that is 1″ thick. DIp the biscuit cutter into flour and cut out scones. Re-roll scraps and cut out more scones. I get 10 or 11 using this method.
Remove from oven and place scones on a cooling rack.
Serve warm with butter and jam or freeze and then place in freezer bags until ready to serve them. They are fluffy, sweet ( I always add more sugar than other scone recipes call for), and slightly chewy because of the currents. A divine treat for a holiday breakfast.