As far as we’re concerned, Donna Dooher from Mildred’s Temple Kitchen in Toronto is the queen of brunch baking (just try her Best Buttermilk Biscuits to see for yourself). These fluffy scones pair with all manner of preserves and jams (and butter, of course).
Currant Scones
Donna Dooher's recipe for flaky, buttery currant scones with a hint of lemon cream.
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ⅓ cup granulated sugar
- ¼ tsp sea salt
- ½ cup cold unsalted butter
- ½ cup cold shortening
- ⅓ cup dried black currants
- 1 tbsp lemon zest
- 1 cup 35% cream
Instructions
- Arrange oven rack to middle of oven, then preheat to 400°F. Line baking sheet with parchment paper.
- In large bowl, sift together flour, baking powder and baking soda; whisk in sugar and salt. Using coarse side of box grater, grate in butter; toss to combine. Using fingertips, break up shortening into small pieces and work into butter mixture until it resembles coarse cornmeal. Stir in currants and lemon zest.
- Using a fork, gently stir in cream until mixture is incorporated and forms a shaggy ball. Turn out onto a lightly floured surface and gently roll out into 1-inch thick round.
- Using a 2-inch round cutter dipped in flour, cut out rounds, pressing scraps and patting into 1-inch thickness.
- Arrange scones 2 inches apart on prepared baking sheet. Lightly brush tops with some 35% cream and sprinkle with a little sugar.
- Bake on middle rack of oven until scones are lightly golden, 15 to 18 minutes. Serve immediately.
