Sour Cream and Currant Scones

Freshly Delicious

Sour Cream and Currant Scones myfavouritepastime.com_8735These scones were made sometime in March this year, LOL. I took photos, wasn’t sure whether I really liked the photos, and so I just put them aside. Now you know the year is coming to a close and it’s not such a good idea to carry over so many things. I want to start my new year on a clean slate…with fresh recipes and new ideas. Please don’t feel obliged to like my many forthcoming posts. You can skip some if you wish.

Sour Cream and Currant Scones myfavouritepastime.com_8715I love these scones. I have made them for breakfast on several occasions. There is nothing like fresh scones, straight out of the oven with some good quality butter and homemade jam, usually from my good friends. I have never made jam, ever. Maybe in 2014 I shall find time to arm myself with jam making skills. Who knows? If you love scones, you’ll certainly love these ones. I brushed the tops with apricot jam. I am crazy about apricots. Have you noticed all the apricot cakes I made this year? I love snacking on them too. I hope you enjoy the scones. Please give me a feedback if you happen to make them. I wish you a happy November and an awesome December.

  • Ingredients 
  • 250g  (2 cups, 9oz) self raising
  • Pinch salt
  • 90g (¾ stick; 3oz) butter cubed
  • ¼ cup currants
  • 2 tablespoons castor sugar
  • 1 egg lightly beaten
  • 60ml (¼ cup, 2 fl oz) sour cream
  • 60ml (¼ cup, 2fl oz) milk

Sour Cream and Currant Scones myfavouritepastime.com_8654_2Please always assemble all ingredients before you start

Sour Cream and Currant Scones myfavouritepastime.com_8688Preheat oven to 425°F (220° C). Brush an oven tray (sheet) with melted butter or oil or just line with parchment paper. Sift flour and salt into a bowl.

Sour Cream and Currant Scones myfavouritepastime.com_8689Rub in butter, using your fingertips.

Sour Cream and Currant Scones myfavouritepastime.com_8692Until the mixture looks like breadcrumbs

Sour Cream and Currant Scones myfavouritepastime.com_8693Add currants and sugar and stir to mix.

Sour Cream and Currant Scones myfavouritepastime.com_8695Make a well in the centre of the mixture.

Sour Cream and Currant Scones myfavouritepastime.com_8698Add the egg and almost all the combined sour cream and milk.

Sour Cream and Currant Scones myfavouritepastime.com_8700Mix gently with a flat bladed knife to a soft dough, adding more liquid if necessary. Do not over-mix.

Sour Cream and Currant Scones myfavouritepastime.com_8703Turn the dough onto a lightly floured surface. Knead it very briefly and lightly, folding it back over itself and pressing down (about 20 seconds). Press or roll out dough to a 2 cm thickness (handle lightly do not use too much pressure). Using a floured, round, 5 cm cutter, cut the dough into circles.

Sour Cream and Currant Scones myfavouritepastime.com_8705Place the scones on the prepared baking sheet and brush with sour cream or egg for a glossy finish. Bake 10-15 minutes until cheese is golden in colour.

Sour Cream and Currant Scones myfavouritepastime.com_8714Brush top with sieved apricot jam while still warm

Sour Cream and Currant Scones myfavouritepastime.com_8724Serve with Tea or Coffee or as a snack, with lots of jam and butter

Sour Cream and Currant Scones

Preparation time: 15 minutes; Baking time: 10-15 minutes; Makes: 8-10

Ingredients

  • 250g  (2 cups, 9oz) self raising
  • Pinch salt
  • 90g (¾ stick; 3oz) butter cubed 
  • ¼ cup currants
  • 2 tablespoons castor sugar
  • 1 egg lightly beaten
  • 60ml (¼ cup, 2 fl oz) sour cream
  • 60ml (¼ cup, 2fl oz) milk

Instructions 

  1. Preheat oven to 425°F (220° C). Brush an oven tray (sheet) with melted butter or oil or just line with parchment paper.
  2. Sift flour and salt into a bowl. Rub in butter, using your fingertips. Add currants and sugar and stir to mix. Make a well in the centre of the mixture.
  3. Add the egg and almost all the combined sour cream and milk. Mix gently with a flat bladed knife to a soft dough, adding more liquid if necessary. Do not over-mix.
  4. Turn the dough onto a lightly floured surface (use self-raising flour). Knead it very briefly and lightly, folding it back over itself and pressing down (about 20 seconds). It should just lose its stickiness.
  5. Press or roll out dough to a 2 cm thickness (handle lightly do not use too much pressure). Using a floured, round, 5 cm cutter, cut the dough into circles. Pile the scraps together and press or roll out. Cut more pieces, (do not re-knead).
  6. Place the scones on the prepared baking sheet and brush with sour cream, or egg, for a glossy finish. Bake 10-15 minutes until sones are golden in colour.
  7. Flour measures based on assumption 1 cup = 125g; Australian Cup = 150g flour

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the scones at 450°C for 15 minutes. (My oven always requires higher temperatures, than suggested. I think it’s high time I bought a new one.)
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop.
  • The secret to light fluffy scones is ‘very light handling of the dough.’ Over handling will result in tough scones.
  • You can cut the scones into squares or any other shape you desire.
  • Scones are best eaten while they are still warm and fresh, but can be frozen up to three months.
  • For soft scones, wrap in a clean tea towel while still hot. For a crisp top, place on a wire wrack to cool.
  • You can use all-purpose flour. Add I teaspoon baking powder for 125g flour.
  • Last updated: 22 November 2014

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69 thoughts on “Sour Cream and Currant Scones

  1. Hi Liz,
    Thank you for visiting and liking my blog.
    I’ve been making scones with blueberries, raspberries, but never tried it with currants. My freezer is packed with black currants, so thank you for the idea.
    By the way, love your photography.

    1. Hi Veras,
      You should try them with currants as well. They give a beautiful black colour. Happy baking and thanks for loving my photography. That’s so very inspiring. Have a great weekend!
      Liz

    1. Hi again, Sophie,
      You always make my boring days lively. You have so much energy. Thanks for making the scones and most of all for finding them tasty. Have a wonderful week!
      Liz

  2. I love fresh scones as well! I made some for snack last night actually – roasted pear and chocolate chunk scones. Although I think I overmixed them, so they’re a little flat, but still delicious! I freeze whatever I’m not going to bake right away and then when I need a fresh scone, I pull it out of the freezer and bake it from frozen. It takes a couple extra minutes of baking time, but otherwise it’s so delicious!

    1. Hi,
      And thanks for letting me know about freezing what I don’t need. That’s a cool idea. I’m definitely going to try it. Mix the scones the night before and bake in the morning…wow! I shall be eating better things for breakfast, I can assure you. Have a lovely day. I wonder how much snow fell in Ottawa. I fell asleep before watching news. Best wishes!
      Liz

    1. Thank you, aunt Juju. At least you just need to click the publish button. I’m still doing the write ups. I wish you a happy publishing and happy cooking. Best wishes!
      Liz

  3. This will be great for a weekend brunch. I have never made scones before and am very curious to try this! Thanks for sharing the recipes and I look forward to seeing your many posts to come.

  4. I love the shape and color of the scones! Just like you other creations, they look so “homey”.
    I should make some of these scones for my cousin. They’ll cheer her up. 🙂
    (I’m also going to try it with dried longan food, which my aunt brought back from Hong Kong)

    1. Hi Hari,
      Nice to see you again. I love homey recipes. You can never go wrong with them. I hope you cousin enjoys the scones. I have never tasted dried longan fruits but I know they’re closely related to lychee and I love lychee. I’m sure it will taste nice. Please give me a feedback. Have a fabulous week ahead.
      Liz

      1. Dried longan is much more exotic than the fresh one. It is a commonly used ingredients in Chinese traditional medication and herbal cooking.

        I’m going to post a recipe that will require dried longan. 😀

        I hope you have a wonderful week too, Liz!
        I’m going to bed now. Tomorrow is my off day so I plan to do lots of things. 😀

        1. I thought you’d be sleeping on your day off…ha ha. Nobody ever really has a day off…we are busy 24/7. Have a good night!
          Liz

    1. Hi Miss Winne,
      Warm scones, straight out of the oven and a dollop of cream. Who can say no to that one.? It’s absolutely delicious. Have a lovely Sunday!
      Liz

  5. Like my first batch of scones (fabulous they were, too) I made jam for the first time during the summer. If anything scones are probably more difficult and temperamental. Although, bubbling jam unnerves me as it’s so incredibly hot. As long as you take care/precautions jam making is really very easy.

    1. Hi Johnny
      Next summer I shall try Jam for the first time. I’m glad to hear scones are more temperamental. That means I can actually make jam. I shall take care and remember how incredibly hot it gets. Thanks for the tips. You’ve reassured me. Have a wonderful week ahead.
      Liz

  6. Liz… you said: “Please don’t feel obliged to like my many forthcoming posts. You can skip some if you wish.” And I say: How could we not like this post? How could we not love the photographs? Everything about this is perfect…including your recipe!! Yum, yummy!!
    You and I are doing the opposite thing… I make jam all the time, but have never ever once made a scone…but now… I’m inspired. Thank you for this!! ❤

    1. Hi,
      Sorry for the long delay…Thanks you for loving the photography and the post. I am glad to learn that you make Jam. This is my one and only opportunity to sharpen my jam making skills. I shall be snooping around your Jam recipes, Thanks for telling me. I wish you a wonderful week ahead. Please visit me again!
      Liz

        1. Welcome to the blogging world. No worries about the recipes. I am sure I won’t make any jam until summer next year. Just let me know whenever you post. Have a a fabulous week.
          Liz

  7. if I hurry I can still wish you a good morning from my part of the country. So, good morning! The sun is ups and what a wonderful thing it would be to wake to scones like this. I love them! Fortunately, I learned how to make really good, light and highly risen scones from my mother in law. She never measured, just went by “eye”, so it took me awhile watching and gauging what she was doing! I think you also learned Liz, these look great! I hear you about the apricots, such a versatile fruit! I’m wondering why there is a 25 g difference I the measurement for Aussie cups? I have picked up a lot of cookbooks from my trips there and sometimes the recipes didn’t turn out as they should, perhaps that is why, a difference in our cup size….now, thanks to you, I can weigh my ingredients and I have certainly made a mess on my counter weighing out different types of flours, LOL. I never tire of your recipes so keep on posting! I hope you have a wonderful and relaxing weekend! Blessings!

    1. Good evening Sandy. I had a long day today. Open day in school and pick ups from volley ball practice, shopping at Canadian Tire (I didn’t buy a chair LOL). Perhaps one of these fine days, you should share with us the recipe of those light and fluffy, well risen scones, after I’m done with the bread. I love fresh scones. They are always such a delight to the eye, the tastebuds and the stomach. I postponed making the bread because the week has been too busy and then the weather hasn’t been too good lately for photography. I hope the weather will be good enough over the weekend. I am now getting ready for some dinner..thanks so much for stopping by. I wish you the best of weekends.
      Liz

  8. Liz,
    These. Look. Amazing. BOOKMARKED! They will definitely be PERFECT with apricot jam – I don’t think any other jam will do. These little guys enjoy the best! 😉 Thank you for sharing!
    I am looking forward to all of your posts – and will happily like them as you prepare for your New Year Clean Slate. I adore all of your recipes.
    Warmly,
    Shanna

    1. Hi Shanna,
      I got the name right today. I probably should have had a fifth child and named her/him Shannon. I really would like to start on the cleanest slate ever…we used to say “New Year, new things” Thank you for not just liking but adoring all my recipes. I am truly grateful. Have a lovely day, ours here is rainy and grey since last night. Have a fabulous weekend. Hugs..
      Liz

  9. I have always wondered what is the difference between a cookie and a scone??? Your scone looks so perfect especially the golden brown color is so tempting.Thanks for sharing the recipe 🙂

    1. Hi,
      Cookies are more crunchy, more buttery and more sugary. Scones are fluffier, less sugary, less butter and eaten with lots of jam, cream and butter or honey. They are almost equivalent to what the USA calls biscuits.
      I love scones, for tea. Thanks and have a wonderful weekend!
      Liz

  10. Looks delicious! There was this wonderful restaurant/bakery where my family vacations every summer and we lived for their scones. Sadly they closed this past year – my family was heartbroken!! I’ll have to give this a try to fill the void!

    1. Hi Erin,
      It’s always so sad when a favourite restaurant closes down. I know exactly what you mean. I wonder why they closed down…. I wish you a happy baking and a fabulous weekend.
      Liz

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