Sunday, July 20, 2008

fresh currant scones.

We love scones. It is one of those things that both kids and adults like for breakfast or snacks. Each year we get a small amount of currants in our CSA box. It isn't enough to make jam or sauce for a whole dinner - and so what to do with the currants is a question people often ask me. Most recipes call for dried currants, which is a whole different taste and texture. Today we made scones using our fresh currants (and a few gooseberries) - they turned out perfectly. This recipe makes a very moist and tasty scone with only a slight tang and a nice fruit flavor.

Yes, this recipe uses whole wheat pastry flour and oatmeal and is still light and moist!

fresh currant scones::

2 cups organic whole wheat pastry flour
1/2 cup steel cut oats
6 Tbsp raw sugar (you could also use rapidura or honey)
3 Tbsp ground flax
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
10 Tbsp chilled unsalted butter, cut into small pieces (make your own fresh butter!)
1/2 cup currant mix (see below)
3/4 cup cold buttermilk (make your own buttermilk)

Preheat the oven to 375ºF

In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, flax and salt. Using a pastry blender or a fork, cut the chilled butter into the dry ingredients until the dough is crumbly. Fold in the currant mix (see below). Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but don't overwork it - you want a moist tender scone!)

I like to use scone pans. It keeps me from overworking the dough and also creates nice child sized neatly shaped scones - which is good for my picky eaters. If you have a scone pan, at this point gently scoop the dough into your greased scone pan (I like using coconut oil). Gently smooth.

If you don't have a scone pan, no biggie. On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment paper.

If you like, before baking brush the top of the scones with cream and sprinkle raw sugar over the top to add a bit of sweetness.

Bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm - we ate ours with the strawberry freezer jam we made a few weeks back. Oh so good.

currant mix:
Currants tend to be very tangy and tart. To sweeten them a bit and break the berries down to smaller bits throughout the scone, I like to make a quick blend to use in the recipe:

3/4 cup fruit...I used fresh red currants (with a few gooseberries)
1 tbsp honey

In a skillet heat the fruit and honey for a minute on high to bubble. Take off of heat immediately, smash fruit a little with fork. Scoop out into a bowl right away to cool. Use this mix in the scones!

ingredient tip::
We used fresh heavy cream to make our own butter and buttermilk for this recipe. This is a fun way for the kids to participate. Click here to find out how!


Lisa Anne said...

Oh Yum! I had to leave my Red Currant bushes in Ohio when we moved here, I was hoping we would plant some this year, but did not quite make it to that part of the list, there is always next year! One year I made a red currant pie but decided to leave out most of the sugar...well, the chickens ended up eating it. somethings you just can't cut the sugar out of! Thanks for sharing your recipe, my scone recipe is just not something I am ready to share with the rest of the world- top secret;P

Gwen Buchanan said...

Denise, your post so much good stuff here, I can't keep up...

I just started picking my raspberries .. suppose They would work in this recipe.. I might try, Thanks

Lydia said...

Wow, I picked up some fresh currants tonight at the farmers market because they were just TOO beautiful to pass up and this is the perfect recipe to use them in! I had planned on using whole wheat pastry flour anyway-- to find a bird of a similar feather is refreshing! Keep up your beautiful, counter-cultural, MORE human ways... :)

Jessica said...

I've made these scones twice now, and love them! I use rice milk and white wine vinegar to replace the buttermilk and add blueberries on top of the half cup of fresh currants (great way to use these by the way). I used white flour today, that's all I had on hand and it tastes great that way too although I agree better with wheat pastry. Thanks so much! CSA's just demand creativity in the kitchen and I love it!