classic currant scones

Today was such a lovely day. The weather in Winnipeg lately has been bananas, read: hot hot hot and rainless. Today, us fall/winter lovers got a much needed break from the heat. Now I don't usually like rain, but right now I would take whatever cooler weather brought with it, today it was drizzles and puddles. Fine by me.

With the breeze blowing through my home, I thought I would take the opportunity to use my oven. It has been untouched for quite some time now. After swimming and sauna-ing with my sister, I thought scone baking and tea drinking was in order. First, to bake the scones.

Classic Currant Scones
from Vegetarian Classics by Jeanne Lemlin

makes 1 dozen

2 cups flour
1/3 cup sugar (i used raw sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup currants
1 large egg
3/4 cup buttermilk
milk for glazing

Place oven rack in the top third of the oven. Preheat oven to 400. Lightly butter a baking sheet.

In a large mixing bowl combine dry ingredients and mix together thoroughly. Cut the butter into bits and toss them into the flour mixture. Rub the butter into the mixture with your fingertips until small pellets form. Stir in the currants.

Beat egg in a small bowl. Beat in the buttermilk. Pour into the flour mixture nad stir with a fork until the dough is evently moistened. Sprinkle a little flour on a work surface and drop the dough on it. Gather the dough into a ball and knead once or twice. Pat the dough into a 3/4-inch disk. Cut the disk into 12 triangles with a large knife. Brush the top of the scones with a little milk and place on the baking sheet.

Bake 15 minutes, or until lightly golden. Cool on a wire rack before serving.

The scone eating and tea drinking was just as enjoyable as the baking and was the perfect rainy day activity. They are going to taste extra delicious at the cabin tomorrow! It's supposed to be a cool day again. I can't wait.

Happy scone baking and eating.
V. xo