If you’re on the lookout for a delightful treat, Currant Scones from La Provence in Beverly Hills are a must-try. The scones are fluffy, buttery, and packed with sweet, tangy currants, perfect for breakfast or an afternoon snack.
For a lighter scone, you might consider using cake flour instead of bread flour, which can yield a more tender texture. If you’re in a pinch, regular milk can substitute for buttermilk by adding a tablespoon of vinegar to a cup of milk and letting it sit for a few minutes. For a fruity twist, feel free to swap out black currants with other dried fruits like cranberries or cherries, just ensure they are chopped if large. Be cautious with allergies, as the scones contain dairy and eggs.
Scones, Biscuits & Pastry
Currant Scones from La Provence in Beverly Hills Recipe
Ingredients
- 5 3/4 cups bread flour (1 pound, 10 ounces)
- 1 cup sugar (6.4 ounces)
- 1 3/4 teaspoons baking soda
- 1 3/4 tablespoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, cold (1 1/2 sticks)
- 3 eggs, divided
- 1 1/4 teaspoons vanilla extract
- 3/4 cup buttermilk
- 3/4 lb black currants, dried (about 2 1/2 cups)
- 2 tablespoons milk
Instructions
- Heat the oven to 350 degrees.
- In a large bowl, sift together 5 3/4 cups bread flour, 1 cup sugar, 1 3/4 teaspoons baking soda, 1 3/4 tablespoons baking powder, and 1/2 teaspoon salt.
- Cut in 3/4 cup cold butter until the mixture resembles coarse crumbs.
- In a medium bowl, whisk together 2 eggs, 1 1/4 teaspoons vanilla extract, and 3/4 cup buttermilk.
- Pour the buttermilk mixture over the dry ingredients and stir to combine. The dough will be somewhat crumbly.
- Gently fold in 3/4 lb dried black currants.
- Transfer the mixture onto a lightly floured cutting board and knead gently until you form a cohesive dough. Avoid overmixing to keep the scones tender.
- Using a large (4-ounce) scoop, portion the dough onto a parchment-lined baking sheet, or divide the dough into 14 equal portions, leaving about 3 inches between each one.
- In a small bowl, whisk together the remaining egg and 2 tablespoons milk to create an egg wash. Brush the wash over each scone for a lovely finish.
- Bake for about 30 minutes, or until the scones are puffed and lightly browned, rotating the sheet halfway through baking for even color. Allow to cool slightly on a rack before serving.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 2 of 3: