The King’s Scones With Currants: A Taste of Denver Elegance

I remember the first time I tasted a truly exceptional scone. It wasn’t in some trendy London bakery, but rather tucked away in a sun-drenched breakfast nook at the Castle Marne in Denver. The air hummed with quiet elegance, and the scone, studded with plump, liquor-soaked currants, was warm and inviting. It was a revelation – a perfect balance of crumbly texture, subtle sweetness, and that delightful hint of something a little bit naughty from the boozy fruit. I’ve been chasing that experience ever since, and this recipe brings me right back to that charming bed and breakfast.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 24 minutes
• Total Time: 44 minutes
• Servings: 12
• Yield: 12 scones
• Dietary Type: Vegetarian

Ingredients

• 7 cups all-purpose flour
• 1 1/2 cups sugar
• 5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 cups butter, softened
• 1 1/2 cups currants, soaked in liquor (such as rum or brandy)
• 2 cups buttermilk
• Optional: cream for brushing tops
• Optional: cinnamon and sugar mixture for sprinkling

Equipment Needed

• Large mixing bowl
• Pastry cutter
• Fork
• Lightly floured board
• Cookie cutter (heart or daisy shape recommended)
• Lightly greased baking sheet
• Oven

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). Make sure one of your oven racks is in the middle position.

2. In a large bowl, thoroughly blend the flour, sugar, baking powder, and baking soda together. This ensures even distribution of the leavening agents for a consistent rise.

3. Using a pastry cutter, cut the softened butter into the flour mixture. The goal is to create a texture resembling coarse cornmeal. Work quickly to prevent the butter from melting too much, as this will affect the final texture of the scones. If you don’t have a pastry cutter, you can use two knives or even your fingertips (but keep the butter as cold as possible).

4. Gently stir in the liquor-soaked currants. Ensure they are evenly distributed throughout the flour mixture. Soaking the currants plumps them up and infuses them with flavor, making them a delightful burst of sweetness in each bite.

5. Make a well in the center of the flour mixture. This creates a reservoir for the buttermilk.

6. Add the buttermilk all at once into the well. Stir with a fork until the dough just pulls away from the side of the bowl. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough scones.

7. Gather the dough together with your hands into a ball. It will be slightly sticky, which is perfectly fine.

8. Place the dough on a lightly floured board and gently roll or pat it into a circle. Aim for a thickness of about 3/4 inch to 1 inch.

9. Using a small heart shape or daisy-shaped cookie cutter (or any shape you prefer), cut the dough into individual scones. Re-roll the scraps as needed, but try to minimize re-rolling as it can make the scones tougher.

10. Place the cut scones 1 1/2 inches apart on a lightly greased baking sheet. This spacing allows for proper air circulation and even baking.

11. If desired, brush the tops of half the scones with cream for a richer, golden-brown crust.

12. Lightly sprinkle the cream-brushed scones (or all of them, if you prefer!) with a mixture of cinnamon and sugar. This adds a touch of sweetness and spice.

13. Bake in the preheated 425-degree F oven for 12 minutes, then turn the baking sheet and bake for another 12 minutes. Turning the baking sheet ensures even browning.

14. The scones are done when the tops are lightly brown and a toothpick inserted into the center comes out clean.

15. Serve warm with creme fraiche, raspberry butter, or lemon curd.

Expert Tips & Tricks

• Keep your ingredients cold. Cold butter is crucial for creating a flaky scone. You can even chill the flour and buttermilk for 15-20 minutes before starting.
• Don’t overmix! This is the most important tip for tender scones. Mix the dough only until it just comes together.
• Soaking the currants: Experiment with different liquors! Rum, brandy, or even a fruit liqueur will add a unique flavor. Soak them for at least an hour, or even overnight in the refrigerator. Drain the currants well before adding them to the dough.
• For a richer flavor: Add a teaspoon of vanilla extract to the buttermilk.
• To prevent the bottoms from burning: Place a baking sheet on the rack below the scones to deflect some of the heat.
• Make-ahead tip: Cut the scones and place them on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight. Bake as directed, adding a few minutes to the baking time.

Serving & Storage Suggestions

These King’s Scones are best served warm, ideally within a few hours of baking. The warm scones can be beautifully arranged on a tiered serving platter, alongside small bowls of accompaniments like creme fraiche, raspberry butter, and lemon curd. A pot of freshly brewed tea or coffee completes the elegant presentation.

To store leftovers, place the scones in an airtight container at room temperature. They will stay fresh for about 2 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. To reheat, thaw the scones completely and then warm them in a 350-degree F oven for about 5-7 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	633.9 kcal	N/A
Calories from Fat	217 g	34%
Total Fat	24.1 g	37%
Saturated Fat	14.9 g	74%
Cholesterol	62.6 mg	20%
Sodium	465.4 mg	19%
Total Carbohydrate	96.4 g	32%
Dietary Fiber	3.2 g	12%
Sugars	39.3 g	157%
Protein	9.9 g	19%

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

Variations & Substitutions

• Gluten-Free Scones: Substitute the all-purpose flour with a gluten-free blend specifically designed for baking. You may need to add a binder like xanthan gum to improve the texture.
• Dairy-Free Scones: Replace the butter with a plant-based butter alternative and the buttermilk with a mixture of non-dairy milk (such as almond or soy milk) and lemon juice or vinegar (1 tablespoon of lemon juice/vinegar per cup of non-dairy milk).
• Seasonal Variations: Use different fruits depending on the season. Try blueberries in the summer, cranberries in the fall, or chopped apples in the winter.
• Herb and Cheese Scones: Omit the currants and sugar, and add grated cheese (such as cheddar or Gruyere) and chopped fresh herbs (such as chives or thyme) to the flour mixture.

FAQs (Frequently Asked Questions)

Q: Can I use raisins instead of currants?
A: Yes, you can substitute raisins for currants in this recipe. However, currants have a slightly more tart and complex flavor, so the taste will be subtly different.

Q: What kind of liquor should I use to soak the currants?
A: Rum, brandy, or even a fruit liqueur like Grand Marnier all work well for soaking the currants. Choose a liquor that complements the other flavors in the recipe.

Q: My scones are dry. What did I do wrong?
A: Overmixing the dough or using too much flour can result in dry scones. Be sure to measure your flour accurately and mix the dough only until it just comes together.

Q: Can I freeze the scone dough before baking?
A: Yes, you can freeze the unbaked scone dough. Cut the dough into individual scones, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the frozen scones to a freezer-safe bag or container. Bake from frozen, adding a few minutes to the baking time.

Q: What is creme fraiche and where can I find it?
A: Creme fraiche is a thickened cream with a slightly tangy flavor. It’s often used as a topping for desserts and pastries. You can find it in the dairy section of most grocery stores, near the sour cream and yogurt.

Final Thoughts

These King’s Scones with Currants are more than just a recipe; they are a glimpse into a world of refined elegance and simple pleasures. I urge you to try your hand at baking them. The aroma that fills your kitchen as they bake, the warm, crumbly texture, and the burst of boozy currant flavor will transport you to that sun-drenched breakfast nook at the Castle Marne. Bake a batch, invite some friends, brew a pot of tea, and share the joy. And please, let me know how yours turn out! Bon appétit!