May 16, 2011

Recipe: Currant Scones

Currant Scones
Makes 9 scones

A warm basket of scones is always a welcome sight on a Saturday morning! What better way to make these age-old treats than to bake them in a stone hearth oven?


  • 21⁄2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 4 oz. butter
  • 3⁄4 cup currants
  • 3⁄4 cup sugar
  • 1 cup milk

Oven Temperature: 380-400 degrees

  • Mix together the flour, baking powder, baking soda, and salt in a bowl and set aside.
  • Flame Height: 3
  • Melt the butter in a saucepan just inside the doorway of the oven.
  • Add the currants and sugar to the butter and stir. Slowly stir in the milk.
  • Move the saucepan to center of oven and bring to a boil.
  • Once the mixture begins to boil, move pan back to the doorway and let cook for 2 minutes.
  • Pour butter mixture into the flour mixture and quickly stir to combine.
  • While the mixture is still hot, drop the dough onto an ungreased cookie sheet in 1⁄3 cup measurements.
  • Flame Height: 1
  • Bake in doorway until lightly browned, about 8 minutes, rotating cookie sheet after 4 minutes.
  • Transfer to a rack to cool.
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