New recipe for spring brunch from Bret’s Table! Crumbly and aromatic while still warm, and great for snacking on Day 2. Enjoy!
Currant and Candied Ginger Scones
Yield: 12 – 13, 2 ½ inch scones
½ cup dried currants
½ cup brandy
2 cups (9 ounces) unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon freshly ground nutmeg
½ teaspoon salt
8 tablespoons (4 ounces) cold unsalted PastureLand Butter, cut into 8 pieces
3 tablespoons granulated sugar
1 large free-range egg yolk
¾ cup plain organic yogurt
2 tablespoons chopped candied ginger
Egg while of one large free-range egg
Additional sugar for sprinkling
- In a small sauce pan, add currants and brandy. Bring to a simmer and turn off heat. Let currants soak for 15 minutes while you are proceeding with the recipe.
- Heat oven to 375ºF. Line a baking sheet with parchment paper or Silpat and set aside.
- Place flour, baking powder, baking soda, nutmeg and salt into a large bowl; using a whisk stir to mix well.
- Add butter and cut-in with a pastry blender until the mixture resembles pea size pieces. Drain currants, reserving brandy. Add currants and sugar and toss to distribute evenly.
- Add egg yolk to yogurt in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms.
- Turn out dough on a lightly floured surface and give 10 to 12 kneads. Pat dough to about ½ inch and using a 2 ½ inch cookie cutter, cut out as many scones as possible. Place on prepared baking sheet. Combine remaining dough, pat out, and continue cutting until all dough is used.
- In a small bowl add egg white and ½ teaspoon water; using a fork, beat until broken up and combined. Brush the top of each scone with egg white and sprinkle with sugar.
- Bake for 18 – 22 minutes, or until medium brown. Cool on a wire rack.
- Fill two glasses with ice. Fill with freshly squeezed orange juice. Divide remaining brandy between glasses and enjoy while scones are baking.
