Fresh currants?!? Scones... oh yes

YUMMY. I adapted King Arthur Flour's "Peach Nutmeg Scones" recipe for fresh currants and it worked and if you do it too -- you will be one happy eater.  

So print out King Arthur Flour's recipe.  And then...

• substitute fresh currants for the peaches (b/c hey it's fresh fruit right? And one fresh fruit is the same as another... ah, right.  But that is what I did.)
• put in some Blue Marble  drinkable yogurt (b/c you don't have regular yogurt).  Then nervously add some vanilla to the yogurt b/c isn't it supposed to be VANILLA yogurt?  

Yes, I still used nutmeg and yes, I put in almond extract.  Do not skip the almond extract -- it makes me sad to think about you not tasting almond with those tart currants.

The scones would have risen higher had my butter been colder. (King Arthur recommends FREEZING your butter before these things b/c it makes the scones get those flakes).  But sometimes it's good to make scones by the seat of your pants and see what happens.  

GOOD.  FOOD.  YUM. 

I've been asked to make a Gooseberry Pie and bring a taste to Peter at Seedling at Green City Market.  So that's next.  I'd never cooked with currants, and now, gooseberries...  

Comments

[Susie]

Amy,
We made these today and were so happy we did. My brother stopped by for a little impromptu brunch and we both give these scones two thumbs up. As he commented, my brother "likes his food to make a statement." Those currants are so zippy. Yum!
Thanks for the inspiration! I was sad to find out I'd run out of almond extract, but with all that nutmeg, I think we were alright.

[Amy Timberlake]

Yay! Great news! Glad it worked TWICE. Hey, you never know...