The other night as I was sitting out in our back yard, I glanced over and realized that our currant bush that my hubby planted a few years ago was loaded with berries that needed to be harvested NOW! Every year I ponder what to do with them. Some years we just haven't had enough of a crop to do much, but since there were so many I decided I didn't want them to go to waste.
So I got busy picking!
After picking all of the stems off I rinsed them in a strainer.
I then checked out my handy little recipe ap on my phone and did a search for recipes with currants in them. I was surprised to see there was quite a collection! Currant Conserve, Spiced Currants, Currant Cake, Current Wheels, etc. I finally settled on Sharon's Buttermilk Currant Scones. They turned out absolutely delicious, and were a big hit at our house, so I though I would share the recipe with you in case you too don't know what to do with your currants this season.
After baking them I put them in a basket before serving them |
Sharon's Buttermilk Currant Scones
3 | cups | flour, all-purpose | |
1 | cup | buttermilk | |
1/3 | cup | sugar | plus |
2 | tablespoons | sugar | |
3/4 | cup | currants | |
1 | teaspoon | orange zest | grated |
2 1/2 | teaspoons | baking powder | |
1/2 | teaspoon | baking soda | |
3/4 | teaspoon | salt | |
1 | tablespoon | heavy whipping cream | |
3/4 | cup | butter | |
1/4 | teaspoon | cinnamon |
Directions
Preheat the oven to 400F.Use an ungreased baking sheet.
Combine the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a fork to mix well and aerate. Cut the butter into the flour mixture, using a pastry blender or two knives or working with your fingertips, until the mixture looks like fresh crumbs. Add the buttermilk, currants, and orange rind. Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly twelve times. Divide the dough in two and pat each half into a circle 1/2 to 3/4 inch thick.
In a small bowl combine the cream, cinnamon, and remaining 2 tb sugar, stirring to blend. Brush the dough with this glaze.
Cut each circle into eight scone shape pieces (circular, or wedge). Place the scones slightly apart on the baking sheet. Bake for about 12-15 minutes, or until the tops are browned.
Serve hot.
I served ours with Raspberry Jam and a dab of whipped cream! So Yummy! Enjoy! And feel free to share current recipes or ideas that you have used with your currants! I'd love to hear!
Janna