Rural Intelligence: The Online Magazine for Eastern New York, Western Connecticut and the Southern Berkshires
Friday, March 24, 2017
 
Search Archives:
Newsletters Signup
Close it
Get The New App!


Newsletters Signup
Close it

RI Archives: Food

View past Recipe articles.

View all past Food articles.


RI on Facebook    RI on Instagram       

Baba Louie's

Dutchess Cty App Filler Ad

Nejaime's Wine Cellars

Berkshire Coop

Guido's Marketplace

Hotel on North

Haven Cafe & Bakery

[See more Recipe articles]

Recipe: Currant Scones

Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries,” Madeline says. With her monthly recipe contributions to Rural Intelligence, she is doing just that. Photo by Michel Arnaud.

Currant Scones
Yields 12 2-inch scones

My husband Eddie loves these light-as-air scones, which are perfect for breakfast or a traditional afternoon tea. You can prepare and cut the dough in advance, storing them well wrapped in the freezer. When friends come for brunch you can impress them with fresh-from-the-oven scones.


3 cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
½ cup granulated sugar
8 tablespoons unsalted butter, chilled and cut in small cubes
2 large eggs (plus one for the glaze)
¾ cup cold cream
¼ cup dried currants


1. Preheat the oven to 350 degrees. Line a half sheet pan with parchment paper.

2. Combine the flour, baking powder, sugar and butter in the bowl of a stand mixer. Mix on slow speed with the paddle attachment until the dough is crumbly with small granular pieces of butter and flour. Mix in the currants.

3. In a small bowl whisk the cream and 2 eggs until combined. With the mixer on slow speed add this to the dry ingredients and mix just until the dough just comes together. Do not over mix.

4. Turn the dough out onto a lightly floured work surface. Sprinkle a little on top. Roll or press the dough out to a ¾-inch disc.

5. Using a 2-inch cutter dipped in flour (to prevent sticking), cut out the scones and place them on the parchment paper leaving about 1 inch between each scone. When you have finished cutting, gather up the scraps and gently press the dough out again and cut more scones.

6. Mix the egg with 1 tablespoon of water and lightly brush the tops. Sprinkle with a little sugar.

7. Place in the oven and bake about 20 minutes until golden brown.

8. Let cool and serve warm or at room temperature.

Make-ahead hint: For fresh-from-the-oven scones you can prepare the recipe through step 5 and freeze. They will keep for one week. Continue from step 6 and serve.

Scones pair well with Madeline’s Grapefruit and Orange Marmalade.

Enjoy this post? Share it with others.

Posted by Amy Krzanik on 03/29/15 at 01:06 PM • Permalink