Remember how previous MSBH scone recipes left more than a little to be desired? Well these currant scones make up for what the Oat and Dried Apricot Scones and Chocolate Scones are lacking. I don’t think it’s any coincidence that this Currant Scone recipe does not call for an egg to be added to the scone dough. What results is a flaky, moist, buttery scone that is perfect in every way.
I add some orange zest with the currants. The MSBH recipe doesn’t call for this, but I think it’s too good to do without. The citrus-y zest complements the sweet currants so well.
The scones are cut like the Apricot Oat Scones, yielding 16 triangular scones.
The unbaked scones are brushed with an egg-cream wash and sprinkled with sparkling white sugar. I love the King Arthur sugar for sanding baked goods – the sugar won’t melt even at relatively high temperatures and it gives each bite a sweet crunch. Raw sugar works much in the same way but it lacks the pretty clear “sparkle” of the white sugar.
Then it’s in to the oven.
I only baked half of the batch. The other scones I placed in a freezer-safe containers with plastic wrap for good measure. They can go straight from the freezer to the oven.
This is a wonderful base-scone recipe. Instead of currants and orange zest, you could add almond slices and cranberries; or lemon zest and poppyseeds; or sunflower seeds and some honey. The possibilities are endless. The MSBH includes a Lemon-Ginger variation on this recipe that I’ll be trying soon.