These sweet and tender Red Currant Cream Scones are perfect for breakfast or afternoon tea!
Although it's been ungodly hot here the last few weeks, this is my favorite time of the year to bake. Gorgeous fresh fruits are plentiful at farmers markets and stores, and I just simply can't get enough of them. Whether I'm eating a bowl of berries for breakfast, juicy watermelon as a snack, or baking my favorite dessert, fruits can be enjoyed in many different ways.
One of my favorite things to bake are scones. You can enjoy them for breakfast, brunch, or even an as afternoon snack with a cup of tea or coffee. I love that you can do so much with scones - sweet and savory, filled with dried fruit or fresh fruit, simple or fancy. No matter how they're made, you better bet I will eat them!
My friends at HBF International sent me some beautiful red currants to enjoy. Truth be told, I'd never had a red currant before. Now I can proudly say that I've tried them, and I love them! They are perfect for making jams and jellies, baked goods, and even for snacking.
From early June through August, this bright, tangy fruit is at its peak. Currants are a great source of vitamin C and vitamin A, and they are naturally low in fat, cholesterol, and sodium. Their flavor is almost like a cranberry, but sweeter, making them the perfect addition to these scones!
The secret to making scones is handling the dough as little as possible. Overworking the dough will cause the currants to burst, making your dough too wet, plus the dough will get tough. Being gentle is key!
Red Currant Cream Scones
Author: Sarah Bates | The Chef Next Door
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2/3 cup heavy cream
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons cold unsalted butter, cut into small pieces
1 cup fresh Hurst's Berry Farm Red Currants
Vanilla sugar (or sanding sugar)
Preheat the oven to 400 degrees. Spray a scone pan with non-stick baking spray. Alternately, line a baking sheet with parchment paper or a silicone baking mat.
In a glass measuring cup, whisk together the cream and egg. In a large bowl, whisk together the flour, sugar, baking powder, and salt. With a pastry blender, cut the butter into the flour mixture until it resembles coarse meal, with a few small pieces of butter remaining. Gently fold in the currants. With a fork, stir in the cream mixture until just combined.
Transfer the dough to a lightly floured work surface and knead it gently a few times until the dough comes together. Place the dough onto the prepared scone pan and carefully press into the wells of the pan. Alternately, pat the dough into a circle and cut into 8 wedges, then transfer to the prepared baking sheet. Brush the tops with 1 tablespoon of cream and sprinkle generously with the vanilla sugar.
Bake the scones until golden, about 20 minutes. Remove from the oven and allow to cool slightly before enjoying.
This post was sponsored by HBF International through their partnership with KitchenPLAY. All opinions, as always, are my own. Thank you for supporting the brands that make this blog possible!