I was on the search for a scone recipe the other night. I wanted them to resemble the dainty, currant scones you received while waiting for brunch to be served at the Enoteca Vin (restaurant in Raleigh that closed a few years ago). They are the boy's favorite, and I wanted to make them as a treat for him. I found a recipe by Deborah Madison that I knew would create something similar.
Currant ginger scones
Adapted from Deborah Madison's ginger cream scones
2 cups whole wheat pastry flour
2 tbsp baking powder
1 tbsp turbinado sugar
4 tablespoons butter
1 c cream
1 tsp vanilla
1/4 c candied ginger, diced
1/2 c currants
Preheat the oven to 425. Mix the flour, baking powder and sugar into a bowl. Knead the butter in by hand. Combine the eggs, cream, and vanilla in another bowl. Mix the ginger and currants in a small bowl with a splash of flour. Combine the wet ingredients to the dry ingredients. Then add the ginger and currants to the mixture. Flour a surface and knead the dough several times. Cut into wedges or make into a size you prefer. Bake for 15-20 minutes until golden.
Best served warm with butter and a cup of tea or coffee.