Fresh currant scones with your coffee? What could be better? From her family to yours, Kelsey Olivia, of the Wanderlust Co, shares her Aunt Rhoda’s famous recipe.
- 1 1/2 cups all purpose flour, plus more for rolling dough, coating utensils
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 cup granulated sugar, plus 1-2 tablespoons for sprinkling
- 1/3 cup chilled unsalted butter, plus 2 tablespoons to melt for brushing
- 1/2 cup uncooked rolled oats
- 1/4 cup dried currants or favorite dried fruit
- 2/3 cup whole milk or half & half at room temperature
- Set out the milk 1/2 hour before mixing dry ingredients. Preheat oven to 425 degrees Fahrenheit.
- Melt 2 tablespoons of butter; set aside with your pastry brush ( you can use a new 1/2 inch paint brush).
- Sift together flour, baking powder, salt and sugar into a medium sized mixing bowl. Cut in slices of chilled butter into the dry ingredients with a pastry cutter until mixture resembles coarse crumbs (if you do not have a pastry cutter use a dinner fork).
- Gradually stir in the rolled oats and then the currants. Add milk, stir only until the dry ingredients are moistened (do not beat the dough).
- Turn out dough onto the floured board. Knead gently (only a few seconds, 3-4 times). With a lightly floured rolling pin, roll out the dough to 1/4 to 1/3 inch thickness.
- Cut out the scones. Brush each with melted butter and sprinkle granulated sugar on top. Place each scone on a parchment-lined cookie sheet, 1 inch apart. Bake 12-15 minutes until lightly browned and serve immediately with butter, clotted cream, or stiffly whipped cream.
Yields approximately one dozen.
Photography by Karen Scheffe.