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Sarabeth’s Bakery Currant Scones: A Taste of New York Morning

The aroma of Sarabeth’s currant scones baking in my own kitchen transports me instantly back to weekend mornings in New York City. The memory is so vivid: a chilly autumn breeze rustling through the trees, the cheerful bustle of the Upper West Side, and the irresistible scent wafting from Sarabeth’s Bakery. Those perfectly golden, subtly sweet scones, studded with juicy currants, were the highlight of many a brunch, a comforting and indulgent start to the day. Now, I’m thrilled to share a recipe that allows you to recreate that little piece of New York magic, no matter where you are.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yields: 12 scones
Dietary Type: Vegetarian

Ingredients

¼ 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
¼ teaspoon fine sea salt
Fresh grated nutmeg, a few gratings
10 tablespoons (1 ¼ sticks) unsalted butter, chilled and cut into ½-inch cubes
½ cup dried currants
1 large egg, well beaten, for glazing

Equipment Needed

Half-sheet pan
Parchment paper
Small bowl
Stand mixer
2 ½ inch fluted biscuit cutter
Pastry brush

Instructions

Preheat your oven to 425°F (220°C) and position a rack in the center. Line a half-sheet pan with parchment paper. This prevents sticking and ensures easy cleanup.
In a small bowl, whisk together the milk and 2 chilled eggs until well combined. Set aside. The chilling is key to preventing the butter from melting too quickly in the next steps.
In the bowl of a stand mixer, sift together the flour, baking powder, baking soda, superfine sugar, and sea salt. Sifting ensures that these dry ingredients are evenly distributed, preventing clumps and creating a lighter, more tender scone. Add a few gratings of fresh nutmeg for that classic warm spice.
Add the chilled, cubed butter to the dry ingredients in the mixer bowl. Attach the bowl to the mixer and fit with the paddle attachment.
Mix on medium-low speed until the mixture resembles a coarse meal with some pea-sized bits of butter remaining. This is crucial for creating pockets of air during baking, which result in a flaky texture. Don’t overmix at this stage!
Mix in the dried currants until they are evenly distributed throughout the flour-butter mixture.
Decrease the mixer speed to low. Gradually add the milk mixture, mixing just until the dough barely comes together. Be careful not to overmix; the dough should be slightly shaggy and not completely smooth.
Turn the dough out onto a well-floured work surface. Sprinkle about 2 tablespoons of flour on top of the dough.
Knead the dough a few times, just until it no longer sticks to the work surface. Resist the urge to overwork the dough. The surface should be floured, but the inside of the dough should remain slightly wet. This moisture is essential for creating steam during baking, which helps the scones rise.
Gently roll out the dough into a ¾-inch thick round.
Using a 2 ½ inch fluted biscuit cutter, dip it into flour between cuts. Cut out the scones (cut straight down and do not twist the cutter). Twisting seals the edges and prevents the scones from rising properly. Place the scones 1 ½ inches apart on the prepared half-sheet pan.
To get the most scones out of the dough, cut out the scones close together in concentric circles.
Gather up the dough scraps, knead them very lightly, and repeat the rolling and cutting process to cut out more scones.
Brush the tops of the scones lightly with the beaten egg, being careful not to let the egg drip down the sides. Egg wash dripping down the sides will inhibit a good rise. The egg wash will give the scones a beautiful golden-brown sheen.
Place the scones in the preheated oven and immediately decrease the heat to 400°F (200°C). This slight reduction in temperature allows the scones to bake evenly and prevents them from browning too quickly.
Bake until golden brown, about 20 minutes. The scones are done when they are a deep golden brown and a toothpick inserted into the center comes out clean.
Cool on the pan for a few minutes before transferring to a wire rack to cool completely or serve warm.
Serve with your favorite jam, clotted cream, or simply enjoy them on their own.

Expert Tips & Tricks

Keep the butter cold! This is the most important tip for achieving flaky scones. Use very cold butter and work quickly to prevent it from melting. You can even chill the flour and mixing bowl before starting.
Don’t overmix the dough. Overmixing develops the gluten in the flour, resulting in tough scones. Mix just until the dough comes together.
Use a light touch when rolling out the dough. Pressing too hard will compress the dough and prevent the scones from rising properly.
For extra flavor, try adding a teaspoon of vanilla extract to the milk mixture.
If you don’t have superfine sugar, you can pulse regular granulated sugar in a food processor until it’s finely ground.
For a richer flavor, brush the baked scones with melted butter while they are still warm.

Serving & Storage Suggestions

Sarabeth’s currant scones are best enjoyed warm, preferably within a few hours of baking. They pair perfectly with a cup of tea or coffee and a dollop of clotted cream or your favorite fruit jam.

To store, place cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a freezer-safe bag or container for up to 2 months.

To reheat frozen scones, thaw them overnight in the refrigerator or at room temperature for a few hours. Reheat in a 350°F (175°C) oven for 5-10 minutes, or until warmed through. You can also reheat them in the microwave for a quicker option, but they may become slightly softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	245.5 kcal	N/A
Calories from Fat	N/A	N/A
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-Poppy Seed Scones: Add the zest of one lemon and 2 tablespoons of poppy seeds to the dry ingredients.
Cranberry-Orange Scones: Substitute dried cranberries for the currants and add the zest of one orange to the dry ingredients.
Chocolate Chip Scones: Replace the currants with ½ cup of mini chocolate chips.
Gluten-Free Scones: Use a gluten-free all-purpose flour blend and add a teaspoon of xanthan gum for binding.
Dairy-Free Scones: Substitute the whole milk with almond milk or soy milk and use a vegan butter substitute.

FAQs (Frequently Asked Questions)

Q: Why are my scones dry?
A: Overbaking or using too much flour can lead to dry scones. Make sure to measure the flour accurately and bake until just golden brown. Avoid overmixing the dough.

Q: Why didn’t my scones rise?
A: Using old baking powder or overmixing the dough can prevent scones from rising. Ensure your baking powder is fresh and mix the dough just until it comes together. Also make sure your oven is hot enough.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap to prevent it from drying out.

Q: Can I use frozen currants?
A: Yes, you can use frozen currants. Add them to the dough while they are still frozen. You may need to add a few extra minutes to the baking time.

Q: What’s the best way to reheat scones?
A: Reheat scones in a 350°F (175°C) oven for 5-10 minutes, or until warmed through. This will help to restore their crispy exterior. You can also microwave them, but they may become slightly soft.

Final Thoughts

I hope this recipe inspires you to create your own little piece of Sarabeth’s Bakery magic at home. These currant scones are more than just a delicious treat; they’re a symbol of cozy mornings and shared moments. Don’t be afraid to experiment with different flavors and variations to make them your own. And most importantly, enjoy the process of baking and the joy of sharing these delightful scones with your loved ones. I’d love to hear your feedback and see your creations! Pair them with a steaming mug of Earl Grey and let the aroma fill your kitchen. Happy baking!

Sarabeth’s Bakery Currant Scones Recipe