Great for breakfast, the tartness of the currants pairs beautifully with warm
tea. Serve warm with a generous pat of butter.
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup Challenge Unsalted Butter, cut into 1/2-inch cubes and freeze
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup dried currants
- 1 tablespoon buttermilk
- Heat oven to 425 degrees F.
- Combine flour, sugar, baking powder, baking soda, and salt in a food processor
bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl).
- Cut in butter by pulsing 8 times with food processor (or use a pastry cutter),
until mixture resembles coarse meal. Do not over blend.
- Whisk egg with buttermilk.
- Add egg mixture to dry mix in food processor and pulse
just until dough comes together (or create a well in dry ingredients, add egg mixture
and stir just until moistened).
- Stir in currants.
- Turn dough onto floured surface and pat into 8-inch circle, approximately 1/2
to 3/4- inch thick.
- Cut into wedges or cut with 3-inch biscuit cutter and place
on a parchment lined or buttered baking sheet.
- Brush with buttermilk.
- Bake for 15-18 minutes or until golden brown.
- Serve warm, spread with lots of Challenge Butter.
Yield: 8 servings
Recipe and photo credit (used with permission):