Currant Scones with Blackberry Jam Drizzle is an easy breakfast that you and your family deserves. A really nice treat for brunches too.
Currant Scones are something a little special. I think of tea parties and brunches when I hear the word scones but they are actually a very filling treat for breakfast. Especially when they're drizzled with jam.
I've used blackberry jam for this recipe but you can use absolutely any jam that you have on hand. Make it your favorite jam. It will be perfect.
Dried currants are about half the size of raisins and in reality they actually are dried grapes. Just like raisins but are very small. There was a package marked mini raisins in Sprouts the other day so if that is what you find instead of currants - use those.
I read up on the subject of dried currants for baking and the word is that they are completely different from the currant plant. Just something else to confuse us. So ... fact - dried currants are dried grapes. Like mini raisins.
Now for the scones! The dough is very simple to make and you don't need any yeast or special equipment. Just mix and shape. It is fun when you turn out something a little different with great success.
If you're looking for gluten free scones I have another one on the blog called Gluten-Free Cranberry Orange Scones. They are also so very good.
Currant Scones with Blackberry Jam Drizzle are simple to accomplish and I hope you can give them a try. Bake and eat up!
- 3 cups whole wheat pasty flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup dairy free butter - softened
- ¾ cup vanilla almond milk - or dairy free milk of your choice
- ½ cup dried currants - or mini raisins
For the Drizzle
- ¼ cup blackberry jam
- 1 teaspoon water
- In a large bowl add the flour, sugars, baking powder and salt.
- Add the butter and cut in with a pastry cutter.
- At the end of the cutting I use my fingers to pinch and blend the butter and flour to make sure it gets close to resembling coarse meal.
- Stir in the milk until just blended.
- Add the currants or mini raisins. Blend lightly (fold if you can).
- Turn out on a floured board and knead about 4 times to get everything incorporated well. Do not over mix.
- Press into a round that is about ¾" thick.
- Place on an oiled cookie sheet.
- Cut into 8ths as you would a pie. You don't have to separate the pieces. Just slice through or almost all the way through.
- Bake at 375• for 15 to 20 minutes.
- Cool on a rack.
For the Drizzle
- Heat the jam and water for a few seconds in the microwave until melted. Drizzle over the baked scones.