CARROT CURRANT + ROSEMARY SCONES
Nothing makes me more happy than waking up at noon, staying home in my pajamas all day, making scones by hand, while sipping coffee. This recipe is perfect for fall days or for a holiday brunch. They aren’t too sweet, but so flavourful with the added lemon zest and rosemary.
I leave you with the recipe for these lovely carrot currant rosemary scones and a poem for Rupi Kaur’s latest published collection of poetry, the sun and her flowers:
« this is the recipe of life
said my mother
as she held me in her arms as i wept
think of those flowers you plant
in the garden each year
they will teach you
that people too
in order to bloom »
There’s a lot more fall recipes coming up in the next few weeks. Make sure you subscribe to the newsletter at the bottom or follow me on Instagram to get notified!
CARROT CURRANT + ROSEMARY SCONES
3/4 cup (100 g) dried currants
4 2/3 cups (600 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 1/4 tsp salt
zest of half a lemon
2 tsp of finely chopped rosemary
1 cup + 2 tbsp (260 g) really cold unsalted butter, cut in cubes of 1-2 cm
1 1/2 cups (160 g) grated carrots
1 cup + 2 tbsp (275 ml) buttermilk (or 260 ml milk with 1 tbsp lemon juice)
1 egg yolk
1 tbsp milk
granulated sugar to sprinkle
Place the currants in a bowl and cover with warm tap water while you prepare the other ingredients. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, lemon zest and rosemary. Throw in the butter and, with your fingertips, break and rub it in the dry ingredients until the mixture is crumbly and the butter pieces are approximately pea-size. Drain the currants and add them to the mix, as well as the grated carrots. Toss to evenly distribute.
Dump onto a clean working surface. Flatten the dough with the palm of your hands. Gather it back together and flatten again. Repeat a few more times until the dough holds together, but that you can still see pieces of butter.
Divide the dough in two and shape it into two disks of approximately three centimetres thick. Separate each disk into 8 triangles. Transfer the scones to a baking sheet and place in the freezer for at least 2 hours.
Heat your oven to 375°F. Remove the scones from the freezer and place them on two baking sheets lined with parchment paper. In a small bowl, make the egg wash by mixing the egg yolk and milk. Brush the scones with the egg wash and sprinkle them with a bit of sugar. Bake them right away until golden brown and the top of the scones bounces back to the touch. It took me 30 minutes.
The scones are best eaten the day of. They are also delicious on their own, but I wouldn’t blame you if you slather them with butter and jam.
TIPS AND TRICKS
You can replace the currants with raisins or dried cranberries. The lemon zest can also be substituted by orange zest. Scones can be made ahead of time. Wrap the unbaked scones tightly with plastic wrap and they will last one month in the freezer.
Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.