When I first laid eyes on these red currants at the farmers market, their crimson skins gleaming like tiny rubies, I knew I had to have them. Though often used to make curds or preserves, I prefer to use them in baking, like these Flaky Red Currant and Chevre Scones, allowing their tartness to shine and mellow out the butter and sugar.
These scones are perfectly balanced with a flaky, buttery pastry, creamy and tangy chevre strewn throughout, tart currants and spicy black pepper. The addition of ground cardamom adds a warm sweetness that won’t stand out immediately, but I feel would be lacking without it. Snatch up the last of the red currants at the market and toss them into something sweet – you won’t be disappointed!Print
If you can’t find Red Currants, wild blueberries or or even just some lemon zest in place of berries would be lovely, too.
2 cups All Purpose flour
1 tbsp baking powder
2 tbsp sugar
1/4 tsp ground cardamom
1 tsp freshly ground black pepper
5 tbsp cold unsalted butter, cubed
1/4 cup cold chevre (soft goats cheese)
3/4 cup cold 2% milk or 10% cream
1 cup fresh red currants
- In a large bowl, whisk together the flour, baking powder, sugar, salt and spices. Add in the cubed butter and use a pastry cutter to blend it with the flour. The pieces shouldn’t be any larger than peas and it should resemble coarse meal. Place the bowl in the freezer for 10 minutes to chill.
- Preheat oven to 400’F. Remove from the freezer and add the chevre, milk and currants and gently press together with your hands until combined. You don’t want to manipulate it too much as your hands will warm the butter.
- Dump bowl out on a very lightly floured surface and press together gently. Roll into a rectangle. Fold the rectangle into thirds, much like a business letter, and roll out again. Repeat twice more and roll the final rectangle out to 1″ thickness. If the dough is starting to warm, place in the freezer for 10 minutes to firm it up.
- Use a cookie cutter or thin-edge glass (1-2″ radius) to press down (don’t roll it around or rock it back and forth, just press directly down) into the dough and remove. Place the scone on a parchment lined cookie sheet and repeat until you can’t get any more scones. Feel free to re-roll the scrap dough to make more scones.
- Bake for 20-25 minutes or until golden brown on top. Serve with more butter and berries, if you’re so inclined.
Keywords: red currant scones