CURRANT SCONES
In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.
Provided by Sarabeth Levine
Categories Mixer Breakfast Brunch Bake Christmas Mother's Day New Year's Day Currant Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 10
Steps:
- 1. Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.
- 2. TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together. TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.
- 3. Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a 3/4-inch-thick round.
- 4. Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. To get the most biscuits out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
- 5. Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.
SARABETH'S BAKERY CURRANT SCONES
Make and share this Sarabeth's Bakery Currant Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h20m
Yield 12 scones
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven; preheat to 425°.
- Line a half-sheet pan with parchment paper.
- Whisk the milk and 2 eggs together in a small bowl; set aside.
- Sift the dry ingredients together in the bowl of a stand mixer.
- Add the butter; attach the bowl to the mixer and fit with paddle attachment.
- Mix on med-low speed until the mixture looks mealy with some pea-size bits of butter.
- Mix in the currants.
- Decrease mixer speed to low; add the milk mixture, mixing just until the dough barely comes together.
- Turn the dough out onto a well-floured work surface and sprinkle with about 2 tablespoons flour on top.
- Knead the dough a few times, just until it doesn't stick to the work surface.
- Do not overwork the dough; the surface will be floured, but the inside of the dough should remain on the wet side.
- Gently roll out the dough into a 3/4-inch thick round.
- Using a 2 1/2 inch fluted biscuit cutter, dipping it into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan.
- To get the most scones out of the dough, cut out the scones close together in concentric circles.
- Gather up the dough scraps, knead very lightly, and repeat to cut out more scones.
- Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
- Place the scones in the oven and immediately decrease heat to 400°.
- Bake until golden brown, about 20 minutes.
- Cool on the pan for a few minutes, then serve warm or cool completely.
- Serve with jam.
Nutrition Facts : Calories 245.5, Fat 11.3, SaturatedFat 6.6, Cholesterol 72.5, Sodium 191.8, Carbohydrate 31.1, Fiber 1.2, Sugar 6.5, Protein 5.3
MAPLE MUFFINS FROM SARABETH'S BAKERY
Make and share this Maple Muffins from Sarabeth's Bakery recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h10m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 400°.
- Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.
- Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a bowl.
- Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk.
- Add the dry ingredients to the wet ingredients and stir just until smooth.
- Stir in the walnuts; let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.
- Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
- Bake for 10 minutes; decrease the oven temperature to 375° and bake until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 more minutes.
- Cool in the pan set on a wire rack for 10 minutes; remove muffins to wire rack and cool completely.
Nutrition Facts : Calories 378.6, Fat 19.3, SaturatedFat 8.4, Cholesterol 60.9, Sodium 205.6, Carbohydrate 48.3, Fiber 1.6, Sugar 24.7, Protein 5.4
ORANGE-CURRANT SCONES
Make and share this Orange-Currant Scones recipe from Food.com.
Provided by southern chef in lo
Categories Scones
Time 28m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine currants and buttermilk in a small bowl.
- Combine flour and next 5 ingredients, stirring well. Cut in butter with a pastry blender until mixture is crumbly. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened.
- Turn dough on lightly floured surface and knead 4 or 5 times. Pat dough to 3/4 inch thickness and cut with 3 inch biscuit cutter. Place scones on lightly greased baking sheet, brush scones with milk and sprinkle with sugar. Bake at 400°F for 18 minutes or until golden.
BRAN MUFFINS FROM SARABETH'S BAKERY
Make and share this Bran Muffins from Sarabeth's Bakery recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h10m
Yield 10 muffins
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven; preheat to 400°.
- Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
- Whisk the bran, flour, baking powder, and salt together in a bowl.
- Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
- Gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
- Add the honey and beat for 1 minute.
- Gradually add in the eggs, beating well after each addition.
- Decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
- Stir in the raisins.
- Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
- Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
- Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.
Nutrition Facts : Calories 331.8, Fat 13.9, SaturatedFat 8.2, Cholesterol 70.2, Sodium 196.1, Carbohydrate 51.2, Fiber 5.3, Sugar 25.9, Protein 6.3
SARABETH'S BAKERY BUTTERMILK BISCUITS
Make and share this Sarabeth's Bakery Buttermilk Biscuits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 1h20m
Yield 16 biscuits
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven; preheat to 400°.
- Line a half-sheet pan with parchment paper.
- Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
- Attach the bowl to the mixer and fit with paddle attachment.
- Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
- Add the buttermilk, mixing just until the dough barely comes together.
- Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
- Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
- Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
- Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
- Bake until the biscuits are well risen and golden brown, 18-20 minutes.
- Serve hot or warm.
- To reheat biscuits, wrap them in foil and bake in preheated 350° for about 10 minutes.
Nutrition Facts : Calories 184.8, Fat 9.1, SaturatedFat 5.6, Cholesterol 23.8, Sodium 157.4, Carbohydrate 22.4, Fiber 0.7, Sugar 2.8, Protein 3.5
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- Position a rack in the center of the oven and preheat to 425 degrees. Line a half-sheet pan with parchment paper.
- To make the dough by hand: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off as needed, until the mixture resembles coarse breadcrumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stil in the milk mixture and mix until the dough clumps together.
- To use a mixer: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing until the dough barely comes together.
- Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few timesm just until it doesn't stick to the work surface Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a ¾-inch thick round.
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