Currant scones from The Pie and Pastry Bible by Rose Levy Beranbaum

  • heavy cream
  • dried currants
  • store-cupboard ingredients
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • ashallen on December 18, 2019

    Great scones! Some scone recipes advise handling the dough very lightly - this one goes the other way and calls for folding and rolling the dough multiple times like one does when making puff pastry. I was impressed by how well it worked. Lots of flaky layers and a beautiful high rise during baking. Exterior was lightly crisp and interior was rich and moist. I made the lemon poppy seed version which was lightly sweet - I'll add a bit more sugar next time. Recipe calls for lemon zest only so no tartness but nice, strong lemon scent. The lemons at the store this week had a wonderful aroma and that carried over to the scones! Untrimmed dough edges stayed "pinched" during cooking and didn't rise as high as trimmed edges. Squatter triangles held shape better than elongated ones which wanted to flop more to the side. Used insulated cookie sheet+no baking stone. Removing from oven at 200F in center worked great - I tried taking one out at ~192F and it was overly moist (bit sludge-y) inside.

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