Tuesday, August 21, 2012

Black Currant Scones

The Lowdown:

I am definitely not a breakfast person. I am definitely not a baking person. In fact, the amount of times I've that eaten a breakfast-style meal (other than the odd omlette) and/or baked can probably be counted using my fingers. Baking to me lacks creativity. Breakfast to me lacks about everything I like. More often than not I'll have a sandwich or last night's leftovers for breakfast. Breakfast and I are not best friends. Perhaps we are merely acquaintances that say hello as we pass by each other, but avoid the unpleasant small-talk.

However, with every rule there is always an exception. Like when a parent "counts to three," but then they add the halves and quarters of seconds to extend the amount of time. If you ask me, it's a great way to teach fractions. But in reality we all know that parents only do it because they have no idea what they'd actually do if they ever reached three. My exception to baking is the scone (pronounced skon). Similarly, my exception to my lack of interest in breakfast is the scone.

Scones and I go way back. No, we didn't ride tandem bicycles together; and when we are seperated I don't get the blues. But the thought of me using somebody else's recipe may strike a bit of discussion with my father. Every Sunday, and most holidays, usually started with scones. Our scones to be exact. That is, until I discovered that I could make a lot of poor decisions on a Saturday night and wake up hungover on a Sunday morning, making me unable to operate an oven. Either way, it was the easiest recipe to find, because the cookbook opened to that page on its own. Not that it mattered, I knew it off by heart. Even still, when I go to visit, we usually end up making them. By we, I mean my little brother, because that's about all he contributes to in the kitchen.

So, a big thanks for {Sweetly} Serendipity's Black Cherry Scones envoking that same feeling that I can almost remember from all those years back. Oh right, I almost forgot to mention. This week, Kristy and I are both re-creating a recipe from the same blog (normally we choose our own separate blog). Obviously, {Sweetly} Serendipity was the blog chosen. You forced me to bake this week Kristy. You win this time. Next time, I think I choose a goat only blog. Oh, how I love power.

The Playlist:

1 cup Flour
1/2 cup Sugar
1/2 tsp Salt
1 tsp Baking powder
1/8 tsp Baking soda
4 tbsp Shortening (or butter)
1/4 cup Milk
1/4 cup Sour cream
1 cup Black currants

The Skinny:

  1. Preheat oven to 400*.
  2. Mix dry goods together in a large mixing bowl. Add shortening and, using a pastry cutter, cut the shortening into the flour mixture until it is the size of rice grains.
  3. Mix the sour cream and milk together in a small bowl then add to the flour mixture. Turn using a wooden spoon until a solid ball forms. Add the currants and gently mix them into the dough.
  4. Flour a surface and push the ball into a 1.5" thick pizza dough shape. Cut into desired number of pieces (I made 8), then place on a parchment papered baking sheet.
  5. Bake for 15-20 minutes.

Featured on: Premeditated LeftoversChef in Training33 Shades of Green

Stay Rad - h


  1. Recipe looks good. Love your writing :)

  2. I love eating and making scones. Your look delicious.

    1. Same. They blur the line between breakfast and dessert, so they are just great.


  3. Your blackcurrant scones look delicious - a great recipe for using that lovely seasonal fruit. Maybe they will make you become friends with breakfast eventually? They really do look very good!

    1. I've always had a thing for scones. Not too sure why, but they do make breakfast a meal worth eating.