Currant scones from Good to the Grain: Baking with Whole-Grain Flours (page 162) by Kim Boyce and Amy Scattergood

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

  • PirateJeni on November 19, 2020

    I agree with Christine 100%. I tried to make these with whole milk and ~ sad trombone ~ they were tasty but weird and puffy flat.. or something.. With the cream they were AMAZING. I added walnuts.

  • Christine on January 30, 2017

    This recipe is fantastic as is (though I did use a dried fruit mix in place of the currants). The second time I made it, I tried substituting half and half and it DID NOT work. While the final result was certainly edible, the cream version was so, so much better, which honestly, shouldn't have been a big surprise! The thing is, I've made that substitution in other recipes before with better results. But I think the issue here was the amount of liquid. Since half and half is thinner, it made what was already a pretty wet dough, even more wet to the extent that I had to add an extra quarter cup of flour which threw off the balance of the spelt vs. all-purpose and the texture suffered, on top of the fact that the lesser fat content was already going to change the texture. So anyway, I will make this recipe again, but I'm not messing with it next time! These scones are tender and flaky and so very delicious when made as intended -- I have learned my lesson!

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