Black currant scones

  (Kirk McKoy / Los Angeles Times)

By Noelle Carter Los Angeles Times

September 16, 2009
 


Dear SOS: I discovered the best currant scones at La Provence in Beverly Hills. Even the shape is special: free-form and crispy.

Shirley Bilfield

Century City

Dear Shirley: Fan of currants? Then look no further! Each of these scones is packed with those tiny little raisins, so you can be sure every bite has an extra dose of tangy sweetness. They're great served with a little softened butter, honey or marmalade, and make the perfect quick breakfast.

Black currant scones



Total time: About 1 hour

Servings: Makes 14 scones

Note: Adapted from La Provence Cafe.

5 3/4 cups (1 pound, 10 ounces) bread flour

Scant 1 cup (6.4 ounces) sugar

1 3/4 teaspoons baking soda

1 3/4 tablespoons baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) plus 1 tablespoon cold butter, cut into 1/2 -inch pieces

3 eggs, divided

1 1/4 teaspoons vanilla extract

3/4 cup buttermilk

3/4 pound dried black currants (about 2 1/2 cups)