What’s your first food memory? This past week at Blue Apron, we’ve been thinking a lot about our moms. For so many of us, mothers and grandmothers played a pivotal role in shaping our relationships with food. We helped them cook, begged them for snacks, and if we were good, we got to pick out a treat at the grocery store.
This Mother’s Day feels a little different. Some of us are isolated away from our family and wish we could be closer. Some of us are with our family, and could probably benefit from a little personal space. All of us are craving some of our childhood classics. Chef Annabel Epstein is missing her mom’s classic stuffed peppers. Chef Alex Saggiomo loves his mom’s banana bread so much that he’s shared the recipe with the entire test kitchen. For Chef Jessica Halper, teatime with mom is a sacred ritual.
This year Jessica is recreating the tradition with these flaky rosemary and currant scones. They make a perfect addition to any brunch table, but they’re also an excellent snack all on their own.
Rosemary Currant Scones
Adapted from Ovenly bakery in New York City, makes 8 larges scones
INGREDIENTS:
- 8 tablespoons (4 ounces) chilled, unsalted butter cut into ½-inch cubes
- 3 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 cup dried currants
- 1 teaspoon orange zest
- 2 tablespoons finely chopped rosemary
- 1 1/2 cups chilled heavy cream plus more for brushing
- 2 tablespoons turbinado sugar for garnish
METHOD:
- Preheat the oven to 425° F. Place the cubed butter and heavy cream in the freezer 10 minutes before using.
- Whisk together the flour, sugar, baking powder and salt in a large bowl.
- Using a pastry cutter or your fingertips, work quickly to cut or blend the cold butter into the dry mixture until it resembles small pebbles. Add the orange zest, currants and chopped rosemary to the flour-butter mixture. Carefully mix until just combined.
- Slowly stir the chilled cream into the flour-butter mixture with a large wooden spoon until the dough begins to come together. The flour should not be fully incorporated at this point. Do not overmix the dough.
- Transfer the dough and any loose floury bits to a floured countertop and quickly knead the dough until it comes fully together. Using a rolling pin or the palm of your hand, flatten the dough into a 3/4 inch-thick mound. The shape does not matter at this point.
- Fold the dough in half, give it a quarter turn and then flatten it again using the palm of your hand or a rolling pin. Repeat this process 3 more times. This helps to build the flaky layers in the scone.
- Flour your surface once more, and then shape the dough into a 3/4 inch-thick round. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on an ungreased rimmed sheet pan.
- Place the sheet pan in the freezer for 10 minutes. Brush with cream and top with turbinado sugar just before baking.
- Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack. Serve warm with butter and jam and a cup of tea.
