Sarabeth’s Bakery Currant Scones: A Timeless Treat

The memory of my first Sarabeth’s scone is etched in my mind. It was a crisp autumn morning, the kind that warrants a cozy sweater and a steaming cup of tea. I was in New York City, wandering through the Upper West Side, when the alluring aroma of freshly baked goods wafted from Sarabeth’s bakery. Drawn in like a moth to a flame, I purchased a currant scone, still warm from the oven. The buttery, slightly crumbly texture, punctuated by bursts of sweet currants, was simply divine. From that moment on, I was determined to recreate this perfect scone at home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yields: 12 scones
• Dietary Type: Vegetarian

Ingredients

• 1⁄4 cup whole milk
• 2 large eggs, chilled
• 3 cups unbleached all-purpose flour, plus more as needed
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons superfine sugar
• 1⁄4 teaspoon fine sea salt
• Fresh grated nutmeg, a few gratings
• 10 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
• 1⁄2 cup dried currants
• 1 large egg, well beaten, for glazing

Equipment Needed

• Half-sheet pan
• Parchment paper
• Small bowl
• Stand mixer with paddle attachment
• Well-floured work surface
• 2 1/2 inch fluted biscuit cutter

Instructions

1. Position a rack in the center of the oven; preheat to 425°F.
2. Line a half-sheet pan with parchment paper. This prevents sticking and makes cleanup a breeze.
3. Whisk the milk and 2 eggs together in a small bowl; set aside. This creates the liquid component of the dough.
4. Sift the dry ingredients – flour, baking powder, baking soda, superfine sugar, sea salt, and nutmeg – together in the bowl of a stand mixer. Sifting ensures even distribution of the leavening agents and prevents lumps.
5. Add the butter; attach the bowl to the mixer and fit with the paddle attachment.
6. Mix on med-low speed until the mixture looks mealy with some pea-size bits of butter. It’s crucial to keep the butter cold during this process, as it creates pockets of fat that melt during baking, resulting in a flaky texture.
7. Mix in the currants. Distribute them evenly throughout the flour-butter mixture.
8. Decrease mixer speed to low; add the milk mixture, mixing just until the dough barely comes together. Be careful not to overmix at this stage, or the scones will be tough.
9. Turn the dough out onto a well-floured work surface and sprinkle with about 2 tablespoons flour on top.
10. Knead the dough a few times, just until it doesn’t stick to the work surface. Remember, do not overwork the dough; the surface will be floured, but the inside of the dough should remain on the wet side. This is essential for a light and tender scone.
11. Gently roll out the dough into a 3/4-inch thick round.
12. Using a 2 1/2 inch fluted biscuit cutter, dipping it into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. Dipping the cutter in flour prevents it from sticking to the dough and ensures clean cuts. Avoid twisting the cutter, as this seals the edges and inhibits rising.
13. To get the most scones out of the dough, cut out the scones close together in concentric circles.
14. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. Be mindful that these re-rolled scones may be slightly less tender than the first batch.
15. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise). The egg wash adds a beautiful golden sheen.
16. Place the scones in the oven and immediately decrease heat to 400°F. This initial blast of heat helps the scones rise, while reducing the temperature prevents them from browning too quickly.
17. Bake until golden brown, about 20 minutes. Check for doneness by inserting a toothpick into the center of a scone; it should come out clean.
18. Cool on the pan for a few minutes, then serve warm or cool completely.
19. Serve with jam.

Expert Tips & Tricks

• For the flakiest scones, ensure all ingredients, especially the butter, are very cold. Consider chilling the flour and mixing bowl beforehand.
• Don’t have superfine sugar? You can make your own by pulsing granulated sugar in a food processor until it’s finely ground.
• If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable.
• For a richer flavor, use browned butter instead of regular unsalted butter. Let the browned butter cool and solidify before cutting it into cubes.
• To achieve even browning, rotate the baking sheet halfway through the baking time.

Serving & Storage Suggestions

Sarabeth’s currant scones are best served warm, straight from the oven. They pair perfectly with clotted cream, jam (raspberry or strawberry are classic choices), and a cup of tea or coffee. Leftover scones can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked scones. To reheat, wrap them in foil and warm in a 350°F oven for about 10 minutes, or until heated through. You can also microwave them for a few seconds, but be careful not to overdo it, as they can become tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	245.5 kcal	N/A
Calories from Fat	N/A	41%
Total Fat	11.3 g	17%
Saturated Fat	6.6 g	33%
Cholesterol	72.5 mg	24%
Sodium	191.8 mg	7%
Total Carbohydrate	31.1 g	10%
Dietary Fiber	1.2 g	5%
Sugars	6.5 g	N/A
Protein	5.3 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Lemon Currant Scones: Add the zest of one lemon to the dry ingredients for a bright, citrusy flavor.
• Cranberry Orange Scones: Substitute dried cranberries for currants and add the zest of one orange.
• Gluten-Free Scones: Use a gluten-free all-purpose flour blend. You may need to add a bit more liquid to achieve the right consistency.
• Vegan Scones: Replace the butter with a vegan butter alternative and the milk with plant-based milk, like almond or soy. Use an aquafaba (chickpea brine) or plant-based milk wash instead of an egg wash.

FAQs (Frequently Asked Questions)

Q: Why are my scones dry?
A: Overbaking or using too much flour are common causes of dry scones. Be sure to measure the flour accurately and avoid overmixing the dough.

Q: My scones didn’t rise very much. What went wrong?
A: Expired baking powder or overworking the dough can prevent scones from rising properly. Make sure your baking powder is fresh and handle the dough gently.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough, shape the scones, and then refrigerate them for up to 24 hours before baking. Add a few minutes to the baking time.

Q: Can I use frozen currants?
A: Yes, but thaw them completely and pat them dry before adding them to the dough to prevent it from becoming too wet.

Q: How can I get a golden-brown top without overbaking the scones?
A: Ensure the oven temperature is accurate. If the scones are browning too quickly, lower the temperature by 25 degrees and continue baking until done.

Final Thoughts

These Sarabeth’s-inspired currant scones are a testament to the simple elegance of baking. The combination of buttery, crumbly texture and sweet currants is simply irresistible. Don’t be intimidated by the process; with a little practice, you’ll be whipping up these delightful treats in no time. I encourage you to try this recipe and share your creations with friends and family. Serve them with your favorite jam and a warm beverage for the ultimate cozy experience. Happy baking!