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. Snach up the last of the red currants at the market and toss them into something sweet – you won’t be disappointed! … 

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