One Hot Pair
One Hot Pair
Buttermilk Currant Scones with Homemade Raspberry JamWhen two become one,you don’t get just an amazing Spice Girls song. Scones and jam go together likepeas and carrots, except way less disgusting. And ever since I rocked ayin-yang necklace in second grade, my life is all about balance. This dynamicduo is something I can house at Guinness World Record levels of consumption,which can be said about pretty much everything in this book. The onlydifference is that scones are way too easy on the palate, as if you’reswallowing pillows of layered goodness. And for someone who is in a chronicstate of sleep deprivation, swallowing pillows (and not pills) apparentlyresonates with me. (If I can’t sleep on them, I may as well eat them, right?)
Ingrediënten
FOR THE RASPBERRY JAM
- 3 cups fresh raspberries
- 1½ cups granulated sugar
- 1 tablespoon freshly squeezed lemon juice from 1 medium lemon
- ÂĽ teaspoon kosher salt
FOR THE SCONES
- 3 cups cake flour plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ÂĽ cup granulated sugar
- 1 stick unsalted butter cut into ½-inch pieces and chilled
- 2 eggs
- ½ cup buttermilk plus more for brushing
- 1 teaspoon vanilla extract
- ½ cup dried currants optional
- Raw sugar for sprinkling
Instructies
- Preheat the oven to 375ÂşF.
- Line a baking sheet with parchment paper.
- First make the raspberry jam: In a small saucepan, combine the raspberries, sugar, lemon juice, and salt.
- Bring to a boil over high heat, stirring until the sugar has dissolved.
- Skim off any light-colored foam around the sides and discard.
- Cook, stirring occasionally, until thickened and the temperature reaches 220ÂşF, 12 to 15 minutes.
- Remove from the heat.
- Strain through a fine-mesh sieve to remove some or all of the seeds, if desired.
- Ladle into a mason jar and cool completely.
- Make the scones: In a large bowl, combine the cake flour, baking powder, baking soda, salt, and granulated sugar.
- Add the butter and, using a pastry blender or your fingers, blend the butter into the flour until it is in pea-size pieces.
- Create a well in the center of the bowl and add the eggs, buttermilk, and vanilla.
- Using a fork, mix the ingredients until they are just combined into a shaggy dough.
- Add the currants, if using, and knead until combined.
- Lightly flour a work surface and roll the dough out into a 1-inch-thick round using a rolling pin.
- Cut into 8 wedges.
- Put the wedges on the prepared baking sheet.
- Brush with buttermilk and sprinkle with raw sugar.
- Bake for 20 to 25 minutes, until golden brown and crisp.
- Serve warm, with the raspberry jam.
Notes / Tips / Wine Advice:
The raspberry jam will keep in the jar in the fridge for up to 1 month. Freeze your scones before baking for a quick make-ahead treat. Simply take the scones out of the freezer while the oven is preheating and place on a baking sheet. Add a couple of minutes to the baking time to account for the scones being partially frozen.
