Comments on: Best British Currant Scones https://www.internationaldessertsblog.com/best-british-scones-currents/ International desserts made easy! Sat, 18 Nov 2023 18:40:47 +0000 hourly 1 https://wordpress.org/?v=6.8.1 By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-62127 Fri, 03 Mar 2023 13:57:08 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-62127 In reply to Upsy.

Great tips! Such a good idea to keep a few different varieties in the freezer. You can never have too many scones. 🙂

]]> By: Upsy https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-62107 Sat, 25 Feb 2023 01:15:02 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-62107 I have been in search of such a scone- crispy on the outside and tender on the inside with substance. It is the best British scone recipe and I use this now as a base for my other scones. Substitute the currants with crystalline ginger, chocolate chips, cranberries, etc. this is truly how a scone should be and not the super moist ones that are no more than a muffin in a scone shape. I also simplified it by making it into a rectangular slab and cut it length wise in half and then make 4 cuts crosswise to make 10 scones. No waste and lots more crisp edges. Placing the slab overnight in the refrigerator and cut it before baking really helps with the rise and crispness. To keep these fresh, I bake them all. Cool and put on try in freezer for an hour. Next, use vacuum seal to seal them while frozen in uantitybthatbyoubwould normally use. Open one the night before and let it defrost. Bake in the morning at 350°F for 5 min to crisp up. This way, you will have fresh scone whenever you want. I keep 3 different kinds in my freezer for variety.
Try this recipe. You will fall in love with it!

]]> By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-61985 Tue, 18 Oct 2022 15:01:27 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-61985 In reply to Cassi.

I’m so glad you liked them! Definitely do try clotted cream – it’s amazing with those scones.

]]> By: Cassi https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-61979 Thu, 29 Sep 2022 19:15:09 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-61979 These came out so great! Light & fluffy inside with just the right crunch on the outside. I have tried sooo many recipes & this one came out the best by far & was very simple to follow. Thanks so much. I can’t wait to try your clotted cream recipe next time – just need to plan a little better.

]]> By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-61969 Mon, 05 Sep 2022 05:10:05 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-61969 In reply to JEG.

Yep! I use less milk when I add the whey from clotted cream. I still use milk in the scones, though. I add the whey to a measuring cup and then add milk. I’ve used more and less whey in scones and they’ve always turned out well. It’s also great in smoothies. I haven’t frozen whey (I never have any left!) but I don’t see why you couldn’t freeze it.

]]> By: JEG https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-61965 Sun, 04 Sep 2022 13:38:42 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-61965 You say the whey from the clotted cream can be used–is it as substitute for the milk?
Can whey be frozen?

]]> By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-61664 Thu, 22 Jul 2021 15:48:23 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-61664 In reply to Keli Ferrier.

I’m so jealous that you found fresh currants! I’m trying to remember how delicate they are…I haven’t tried using fresh ones but I imagine they’d work ok if you’re gentle with the kneading. If you try them, let me know how it goes!

]]> By: Keli Ferrier https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-61663 Thu, 22 Jul 2021 04:08:46 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-61663 Hello! I just found fresh dark colored currants at local farmers market. Will they work as well? I was wondering if they would crush when kneading the dough though. ?

]]> By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-61657 Mon, 12 Jul 2021 17:16:36 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-61657 In reply to Val.

Good question! I think they were dried black currant berries. I’ve only found dried currants at one store in my area and they’re in bulk so I’m not completely sure what kind they are!

]]> By: Val https://www.internationaldessertsblog.com/best-british-scones-currents/#comment-61656 Sun, 11 Jul 2021 23:33:20 +0000 https://www.internationaldessertsblog.com/?post_type=recipe&p=396#comment-61656 Do you use dried black currant berries or Zante currants? Thanks!

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