If you are looking for ideas for a special breakfast or small family brunch during the Holidays, this easy clementine and currant scones recipe is exactly what you need! It is completely fool-proof, very straight forward and, once all ingredients are measured and ready to go, the dough comes together at no time at all.
At our house, weekend breakfasts are usually my husbands’s specialty. He especially likes breakfast pastries. He made these delicious clementine and currant scones for us last Sunday. They were ready with the coffee and out of the oven before the rest of us even got up!
The difference between British and American scones
There are a few small, but subtle, differences between true British scones and the American kind we find in coffee shops and local bakeries. The most important difference is the fat to flour ratio: American scones have a higher ratio of fat (butter) to flour ratio than their British counterparts. True British scones are not as buttery, which is one reason they are often slathered in salted butter before you eat them. A second difference is that British scones are less sweet, which is why they are so enjoyable with extra jam and clotted cream. Additionally, American scones often have a variety of add-ins (from dried fruit to nuts and chocolate), whereas the British ones tend to be plainer and unadorned.
How to make moist, tender scones every time
- Freeze the butter and then grate it directly into the batter. As the scones bake, the butter will slowly melt and release some steam which creates air pockets. This ensures light, fluffy scones.
- Work the dough as little as possible for tender scones and refrigerate it before baking. Just 15 minutes in the refrigerator, while heating up the oven, will ensure that the scones keep their shape and won’t spread.
Why the Flavor Combination Works
The currant and clementine combination in this recipe is a take on the more common orange and cranberry scones. Clementine zest is added to the batter and then, clementine juice is added to the glaze, for a burst of citrus flavor. Instead of clementines, tangerines or oranges can also be used. The light sprinkle of pearl sugar, if you have it, adds another level of flavor and a nice crunchy sweetness as a topping.
How to serve them
These scones are a wonderful treat to have with a cup of hot coffee in the morning or with a steaming cup of tea in the afternoon. Serve them straight out of the oven, with some room-temperature butter on the side or with your favorite preserves. I really hope you try this recipe sometime during the Holidays and that you love them as much as I do!
This recipe is adapted from Sally’s Baking Addiction and “Bon Appetite” magazine
- 2 cup All-Purpose Flour
- ½ cup granulated sugar
- 1 TBSP. baking powder
- ½ tsp. salt
- 2 TBSP. clementine zest (2-3 clementines, depending on size)
- 4 oz. (½ cup or 1 stick) frozen butter
- ½ cup + 2 TBSP. whipping or heavy cream, chilled
- 1 large egg
- 1 tsp. vanilla extract
- ¾ cup dried currants
- -- pearl sugar (or turbinado sugar) to taste for the topping
- Clementine Glaze
- 1 cup powdered sugar
- 2–3 TBSP. freshly squeezed juice from the above clementines
- Whisk together the flour, granulated sugar, baking powder, salt, and the clementine zest in a large bowl. Grate the frozen butter using a box grater, then add it to the flour mixture and gently combine until the mixture just comes together. Freeze (or refrigerate) the mixture while you prepare the next step.
- Beat together ½ cup heavy cream, the egg, and the vanilla extract in a small bowl then pour it over the flour mixture. Add the dried currants and mix together until everything is incorporated.
- Pour the dough onto a floured surface and, with floured hands, work it into a ball. If the dough is too sticky, you may add a little more flour. If the dough is too dry, you may add 1-2 more tablespoons of heavy cream. Press the dough into an 8-inch disc and, with a sharp knife or bench scraper, cut it into 8 wedges.
- Brush the cut scones with the remaining heavy cream and sprinkle them with pearl sugar. Place the scones on a lined baking sheet, about 1-2 inches apart, and refrigerate for at least 15 minutes.
- Preheat your oven to 400°F.
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top (Tip: turning the sheet around at the half-way point helps insure an even bake). Remove the scones from the oven and allow them to cool for a few minutes as you make the glaze.
- To make the glaze, whisk together the powdered sugar and clementine juice. Add a little more powdered sugar to thicken or more juice to thin. Drizzle over scones.
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