Do you secret recipe club? Secret Recipe Club

If you don’t, you really should consider it. Each month we get an amazing blog to stalk and try some we wouldn’t normally.  How great is that?

This month I’ve gotten the please of visiting onefoodiesculinaryadventures.  A fab site that also likes to be adventurous (har, har) with food but has very little time (references to 70 hour work weeks are very familar C:)

The photography is great, the site is well planned out and Erin invites you into her kitchen with a writing style that has her friendly voice in your head.  I was tempted by an awful lot of recipes but this one in particular called to me….

Currant Scones
You see, I make horrible scones.  I’m not just saying that so that my family disagrees and emphatically tells me how lovely they actually are.  Mine are truly awful.  But not this recipe.  These are great. 

Just a bit of business before we get to the good stuff.  I’ve put everything that I’ve taken from my assigned blog’s site in italics.  These are her words and not mine and I urge you to visit her soon and often.  Her scones are also prettier than mine C:

Recipe minimally adapted from Back to Baking

3 cups all purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
zest of one lemon, finely grated
1/8 tsp freshly ground nutmeg
3/4 cup unsalted butter, cut into pieces and chilled
1 egg
1 egg yolk
1 cup cold milk, plus extra for brushing scones
1/2 cup dried currants

Preheat the oven to 400F and line a baking tray with parchment paper.

Place the flour, sugar, baking powder, salt, zest and nutmeg in the bowl of a food processor. Pulse to combine. I wasn’t in the mood to go downstairs and grab my processor so I just used a bowl and my hands.  I also added my dried fruit at this point.  I didn’t have currants so I used dried cherries and they were a dream.

Add the chilled butter pieces to the food processor bowl. Pulse until mixture is crumbly, but pieces of butter are still visible.

In a separate bowl, whisk the whole egg and egg yolk, then whisk in 1 cup of milk. Add to the flour mixture and pulse until dough comes together (do not over work). Discourage small one from drinking the egg and milk mixture.

Turn dough out onto lightly floured surface and pat into a rough square. Sprinkle currants over the dough, then work them in by pressing them into the dough with your hands, then folding in half, pressing the currants in at the same time (it takes about 4 or 5 folds).

Do you like the two year old’s handprint on mine?

Shape the dough into a square and gently roll out into an 8 inch square. Cut the dough into 16 square scones, then place them onto the prepared baking tray, leaving one inch between them.

Wash hands for a really long time.

Brush the scones with milk and bake for about 15 minutes, until they are an even golden brown. The scones are best served the day they are baked, but can be reheated the second day for 5 minutes in a 300F oven to refresh them.
We did not have any leftover to refresh.