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Recipe: Flour Bakery’s Classic Currant Scones | Recipe | Flour bakery, Currant scones, Recipes
two pieces of bread sitting on top of a pan
thekitchn.com

Recipe: Flour Bakery’s Classic Currant Scones

Currant scones are one of the best-sellers at pastry chef Joanne Chang’s Boston bakery, Flour, and after she made me a batch in her home kitchen it was easy to see why. Featured in her eponymous new cookbook, the scones were humble and not-too-sweet with the perfect mix of crisp, fluffy, and buttery that equals oh-so-satisfying.
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The Kitchn

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Ingredients

Produce
• 1/2 cup Currants, dried
Baking & Spices
• 1 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/3 cup Granulated sugar
• 1/4 tsp Kosher salt
• 2 tbsp Sanding sugar
Dairy
• 1 2 cup (1 stick, 114 grams) cold unsalted butter, cut into 8 to 10 pieces, unsalted
• 1/2 cup Buttermilk, nonfat
• 1/2 cup Creme fraiche
Other
• 2 3/4 cups (385 grams) unbleached all-purpose f lour