Currant Scones {without milk}
J’avais déjà testée une recette de « on dirait des scones mais ça n’en est pas vraiment », avec cette recette de scones rustiques à la farine de seigle, mais aussi de vrais scones à la farine de châtaigne (qui soit dit en passant étaient une tuerie !), mais jamais une version plus classique comme ces scones aux groseilles. Alors comment vous dire ça…vraiment mais alors vraiment, il n’y a rien de plus simple que de préparer des scones…I know it doesn't seem like that at first but I swear, you will be amazed at the simplicity of the exercise (good to complicate things you could do abs at the same time….no actually let it go !). I replaced the butter and milk with margarine and vegetable milk for a healthier and lighter version but these scones are not to be ashamed of (yes they are already half with their currants !), in front of the classic English version !
So run to your kitchen, pop the flour and let's go for a good round of redcurrant scones children !
- 310 g whole wheat flour
- 150 g currants
- 75 g vegetable margarine
- 2 eggs
- 45 g cane sugar
- 2 cuillères à soupe de lait d'avoine
- 2 teaspoons of baking powder
- Put the flour and baking powder in a bowl.
- Ajoutez la margarine et sablez la pâte du bout des doigts afin d'obtenir comme une consistance de crumble grossier.
- Ajoutez le sucre, les œufs et le lait puis mélangez grossièrement avec une spatule.
- Ajoutez les groseilles puis rassemblez la pâte en une boule.
- Leave to cool 20 minutes.
- Preheat the oven to 180°.
- Spread the dough on 1,5 cm d'épaisseur en forme de cercle et sur une feuille de papier sulfurisé.
- Découpez en 6/8 parts.
- Bake 20 minutes.
Bon petit déjeuner !
Emilie
velvet red
22.9.14I did that a long time ago! It's so good! Your recipe does not have to be ashamed because I find it brilliant!
Thank you Emily!
Emilie
23.9.14Thank you very much miss 😉 So this is the right opportunity’ to get back to you !
papaya
22.9.14Well, I just have to find currants ! ^^
Emilie
23.9.14Oh yes…I sympathize 😉
BoopCook
22.9.14they look very GOOD !
Emilie
23.9.14Merciiiii…. I confirm !!!
Leah
22.9.14wow !! They are really too beautiful these scones !!! And I know myself, I ate it almost every day for 2 weeks 😉
good holidays !?
Emilie
23.9.14Thanks my beauty ! Yes you must have tasted quite a few of them 😉
Yes perfect ! Yours looked nice too !
Cannelle Cinnamon
22.9.14It must be delicious! Next time I make scones, it will be this recipe! Merci 😉
Emilie
23.9.14Oh cool Sixtine ! You tell me about it !!!
Sandrine | Strawberry and Basil
22.9.14I've never made scones but if I had some currants on hand I'll try it right away… Nice crockery by the way !
Emilie
23.9.14So you have to try, it's so easy to do ! Thank you miss, English crockery, that's true !!!
Royal Chill
23.9.14Too much fan of these photos and this recipe <3 Just wow
Emilie
23.9.14wow thank you girls, you are adorable <3
moum007
23.9.14these scones look absolutely divine!
Emilie
23.9.14Yes, I confirm !!! 😉
Chestnut
23.9.14Too handsome, just huge ^^ I'm tempted to run into my kitchen right now, but at 10:00 p.m. I think it would border on madness, sad !
Emilie
24.9.14Lol !!! Yes I confirm it is not reasonable, though !!!
Valerie / Raspberries and bergamot
23.9.14Oh these scones are making me look terrible !!
And if the recipe is very simple, then there is no reason not to … (So I have to try the experiment again. : my only attempt at savory scones was a failure)
Emilie
24.9.14Thank you Valérie 😉 Oh so yes you have to test this to reconcile with the scones !!!
Lou
24.9.14Simply irresistible !
Emilie
26.9.14Thank you Lou !
Virginia
12.2.16A very nice gourmet blog that I discovered
I can't wait for the gooseberry season to test it
Emilie
28.2.16Thank you very much Virginia 🙂