Recipe

English Tea Time Delight: Irresistible Currant and Almond Scones

Indulge in the Flavors of England: Heavenly Currant and Almond Scones

4.2 out of 5

Experience the essence of English cuisine with these delightful currant and almond scones. Perfectly crumbly and infused with the sweetness of currants, these scones are a staple in English tea time traditions.

Dessert› Cake› Fat Rascal

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine

Preparation time

15 minutes

Cooking time

12-15 minutes

Total time

27-30 minutes

Yields

12 scones

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free (if almonds are omitted), Soy-free, Peanut-free, Kosher

Allergens

Wheat (gluten), Dairy (butter, milk, egg)

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Low-carb

Ingredients

2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
1 tablespoon baking powder 1 tablespoon baking powder
1/2 teaspoon salt 1/2 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
1/2 cup (75g) currants 1/2 cup (75g) currants
1/4 cup (30g) sliced almonds 1/4 cup (30g) sliced almonds
2/3 cup (160ml) milk 2/3 cup (160ml) milk
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

Calories: 220 kcal / 920 kJ
Fat: 10g (Saturated Fat: 6g)
Carbohydrates: 29g (Sugar: 9g)
Protein: 4g
Fiber: 1g
Salt: 0.4g

Preparation

1.
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
2.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3.
Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
4.
Stir in the currants and sliced almonds.
5.
In a separate bowl, mix together the milk and vanilla extract. Gradually pour the milk mixture into the dry ingredients, stirring until just combined.
6.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
7.
Roll out the dough to a thickness of about 2.5 cm (1 inch). Using a round cookie cutter, cut out scones and place them onto the prepared baking sheet.
8.
Brush the tops of the scones with the beaten egg wash.
9.
Bake for 12-15 minutes, or until the scones are golden brown.
10.
Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

Currants — Ensure the currants are plump and moist. If they are dry, soak them in warm water for a few minutes before using.
Sliced almonds — Toast the sliced almonds in a dry skillet over medium heat until they turn golden brown for enhanced flavor and crunch.

Tips & Tricks

For an extra touch of sweetness, sprinkle some granulated sugar on top of the scones before baking.
Serve the scones warm with clotted cream and strawberry jam for an authentic English tea time experience.
If you prefer a richer flavor, substitute half of the milk with heavy cream.
To achieve a flakier texture, freeze the cubed butter for 15 minutes before incorporating it into the dry ingredients.
Experiment with different dried fruits such as raisins or cranberries for a variation in flavors.

Serving advice

Serve the currant and almond scones warm, either on their own or with clotted cream and strawberry jam. They are perfect for breakfast, brunch, or afternoon tea.

Presentation advice

Arrange the scones on a tiered cake stand or a decorative platter. Dust them with powdered sugar for an elegant touch. Serve with a pot of freshly brewed English breakfast tea for the complete experience.