Lisa Atwood, Rebecca Courchesne, Rick Field

Currant Scones with Tangerine Curd

Name: Currant Scones with Tangerine Curd
Yield: Makes 20 scones
Ingredients: 2 cups (10 oz/315 g) all-purpose (plain) flour; 1 tsp baking powder; ¼ tsp salt; ⅓ cup (3 oz/90 g) sugar; ½ cup (3 oz/90 g) dried currants; ¼ cup (2 oz/60 g) cold unsalted butter, cut into small pieces; Tangerine Curd for serving; ½ cup (4 fl oz/125 ml) half-and-half (half cream)

Preparation info

Makes
20
scones

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

A quintessential British teatime combination, scones and curd belong together. To ensure tender scones, use a light touch, work quickly, and put them into the oven right after cutting. Just before baking, add a glaze of cream and a sprinkle of Demerara sugar for golden tops.

Ingredients

2 cups (10 oz/315 g) all-purpose (plain) flour
1

Snack
Vegetarian
Bread

Method

Preheat the oven to 375°F (190°C). Butter a baking sheet and then dust with flour, tapping out the excess.

In a bowl, sift together the flour, baking powder, salt, and sugar. Using your fingertips, rub in the butter until the mixture resembles fine meal. Stir in the currants. M