Can I just add my fillings into the batter rather than rolling it out in a log?

Yes! I have suggested rolling the dough out and adding the fillings this way to help keep the berries from staining the dough. However, you can add the berries to the dry ingredients, form a disc with the dough and cut it into wedges from there. I have used this technique in my Cherry Scones .

Why are my scones dense?

You likely did one of two things: either you over worked the butter into the flour or you over-mixed the wet ingredients into the dry when shaping they dough. See my notes above on how to avoid both these issues.

Why do I need to leave chunks of butter in the dough?

Small pieces of cold butter create little pockets of steam as the scones bake, helping give them their light, tender, fluffy texture. Avoid working the butter completely into the flour.

Currant Scones - Alaskan Skillet

Description

Currants are a beautiful fruit - bright in color, bold in flavor but incredibly tart. My children love picking them from Grandma's garden, but then what do I do with a pail full of tart currants? These Currant Scones are the perfect answer, balancing the bright, tangy berries with fresh lemon zest and the gentle sweetness of white chocolate. Light and fluffy with bursts of tart currants throughout, these scones are the perfect companion to a cup of coffee, a special breakfast treat, or the highlight of brunch.

Ingredients

Scale

2 1/4 cup (337 grams) flour

1 tablespoon (12 grams) baking powder

1/2 cup (50 grams) sugar

2 tablespoons (10 grams) zest of lemon about 1 lemon

1/2 teaspoon (3 grams) salt

1/2 cup (8 ounces) butter cold

1 egg

2/3 cup (160 grams) cream

1 cup currants fresh or frozen

1/3 cup white chocolate chips

1 tablespoon turbinado sugar*

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Instructions

In a large bowl, combine the dry ingredients including the lemon zest. Cut in the cold butter using a pastry cutter or your hands, leaving small chunks of butter throughout the mixture.
In a separate bowl, whisk together the egg and milk. Add it to the dry ingredients and gently stir until a shaggy dough forms (I like to use my hands for this). Do not over-mix.
Roll the dough into a 10x15 inch rectangle on a generously floured surface. Sprinkle the dough evenly with the berries and chocolate chips, avoiding the top inch of the rectangle.
Roll the rectangle up like a cinnamon roll, using a scraper to loosen any dough that sticks to the counter. Roll as tightly as possible. Pinch the seam and ends together to seal, then gently shape the roll into a long rectangle by flattening the top and sides.
Using a sharp knife or bench scraper, first divide the dough into 4 equal sections by making 3 straight cuts across the log. Then cut each section diagonally at a 45-degree angle to create 2 triangles. You will have 8 scones total.
Place the triangles in a skillet or on a baking tray (I like to line mine with parchment). Cover and refrigerate for 30-60 minutes. Preheat the oven to 425.
Lightly brush the scones with cream and sprinkle the tops with turbinado sugar (or granulated sugar works in a pinch). Bake for 12-15 minutes or until lightly golden brown and cooked through.
Allow the scones to cool 5 minutes. Enjoy.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

Do not over combine the butter into the flour. We want tiny chunks of butter visible.

Resist the urge to over mix the wet ingredients into the dry mixture to get it to come together. Work the batter until it JUST comes together. It will be messy, look under mixed and maybe even have pieces falling out of it. This is right. Over working the dough quickly results in claggy scones.

Don't skip brushing it with milk or cream. This give a nice crisp finish to the exterior.

You can also use coarse sparkling sugar or regular granulated sugar.

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 15-18 minutes
Category: Bread, Dessert
Method: Baking
Cuisine: American