These easy-to-make Currant and Pecan Scones make delightful accompaniments to your afternoon tea or to a breakfast. Although the addition of the currants and pecans is not traditionally British, they add a nice touch and texture without degrading the simple integrity of the scone.
Here are some of the products I find essential in realizing the full potential of these Currant and Pecan scones. I use Sun-Maid Zante Currants for this recipe. These are not actually currants, but rather dried tiny grapes of the Black Corinth variety. You could use normal raisins, which are dried Thompson seedless grapes, but I find the smaller Zante Currants both more aesthetically pleasing and more flavorful in this recipe. The Devon Cream Company makes an array of Devonshire, clotted, and double creams. Basically, all these varieties are very similar, and are available at specialty stores and at Amazon. Strawberry preserve is the traditional jam for scones, and my go-to brand for a reasonably priced choice is Bonne Maman.
Products to make Currant and Pecan Scones.
Preheat oven to 450°. Plump the currants in hot water for ten minutes to soften them, then drain and dry them on paper towels.
Dry the plumped currants.
Coarsely chop the pecans. Sprinkle both the pecans and the currants with a tablespoon of the flour taken from the initial required 2 cups.
In a bowl, whisk together the remaining flour, the baking powder, sugar, and salt.
Whisk the dry ingredients.
Cut the cold unsalted butter into the dry ingredients with a pastry blender until rather coarse crumbs are formed.
Cut in the butter.
Stir in the currants and the pecans.
In a small bowl beat the eggs, then beat in the heavy cream, both at room temperature.
Whisk the eggs and heavy cream.
Make a well in the dry ingredients. Pour the egg and cream mixture into the well, and combine with a few swift strokes.
Add the liquid to dry ingredients.
Turn the dough onto a floured board and knead gently a couple times. Then pat the dough into a round disk about 3⁄4-1-inch thick (In the photo, one can see that I inadvertently made them slightly too thin).
Cut the dough with a biscuit cutter or a floured drinking glass and place the scones on a heavy baking sheet.
Cut the dough with a biscuit cutter.
Brush the tops of the scones with heavy cream or an egg wash.
Brush the tops with cream.
Bake for about 15 minutes.
Baked Currant and Pecan scones.
Serve the Currant and Pecan Scones with jam and clotted, Devon, or double cream.
