These Redcurrant Scones make a perfect breakfast, brunch, or an afternoon coffee break! They are so simple to make but delicious treat that is very much enjoyed by our family. Light, moist, and fluffy, every bite melt in your mouth.
Preheat the oven to 350 F (180 C). Combine together dry ingredients in a large bowl flour, baking powder, baking soda, salt, and stir using a hand whisker. Add cubed cold butter to dry mixture. Using a pastry dough cutter crumble butter and flour together. Cover the bowl with a lid or a food plastic wrap and place into the fridge so the butter doesn’t melt or soften.
Using a hand mixer beat eggs and sugar together in a medium bowl until foamy, light and fluffy. Reduce mixing speed to low and add pure vanilla extract and continue mixing on low for 30 more seconds. Combine egg mixture with crumbled flour, add redcurrant and fold everything together using a silicone spatula.
Transfer crumby scone mixture from a glass bowl onto lightly floured work surface.
Split the dough into two portions and gently press and roll batter together using your hands (do not knead the dough). Sprinkle a little flour if needed when working it into a ball. Press each ball into a disk using your hands.
Using a dough cutter cut into equal size wedges.
Using a cake spatula carefully transfer scones onto a 15 X 21 baking pan lined with parchment paper.
Bake scones in preheated to 350 F (180 C) oven for 25 minutes. Remove from the oven let them cool for about 5 minutes or so.
Then transfer them onto a cooling rack and dust with confections’ sugar. Warm scones taste the best!
Enjoy! Warm scones taste the best!
Fresh redcurrant is hard to find sometimes so can substitute it with cranberries that have similar tartness.