Whats in the Box? Week 4

Do you still have your currants? Or were you, like me, uncertain about the difference between currants and gooseberries, and had copious tastes of both during extensive Googling to determine which was which and what they could be used for?

No? Just me? Okay.

After examining the inner seed structure using Google images, I determined that the wee ones were the currants and the large ones were the gooseberries. Sorry, but I have only seen currants in dried form and thought gooseberries were something conjured up solely for rhyming purposes in old English lullabies. For all I knew, “gooseberry” was the scientific term for baby geese.

Awwww! Look at the cute gooseberries!

Awwww! Look at the cute gooseberries!

So in searching for what to do with my currants, I was less than impressed by the recipes I found. So I decided to find a recipe I thought would be suitable based on the taste and make up my own recipe.

I decided that the currants tasted almost citrusy, like a grapefruit and decided to adapt them into this recipe for Grapefruit Yogurt Honey Scones. And I am pleased to say that it worked very well! They are wonderful warmed with a generous gob of butter. Plus, they made me feel all fancy, having scones for breakfast.

Enjoy!

Pink Champagne Currant Scones

Scone-y Goodness!

Pink Champagne Currant Scones

Adapted from Joy the Baker’s Grapefruit, Honey, and Yogurt Scones

Makes: 6 scones

1 1/2 cups all-purpose flour

1/4 cup granulated sugar, divided

2 tablespoons honey (I used agave syrup, but I bet honey would be better)

1 pint of pink champagne currants

1/2 cup of dried zante currants

3 tbsps of crystallized ginger, finely minced, divided

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, cold

1/2 cup plain Greek yogurt

Directions:

Place a rack in the center of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

Dice cold butter into small chunks and add to the dry ingredients.  Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas.  The butter and flour combined will resemble coarse meal.  Add the honey, plain yogurt, half of the crystallized ginger and currants, both fresh and dried.  Toss together with a fork until all of the dry ingredients are moistened by the yogurt and  honey.

Turn the scone dough out onto a lightly floured surface.  Form into an 8 inch circle, about 1 inch thick.  Use a knife or a bench scraper to cut the dough into six scone triangles.  Place on the prepared baking sheet.  Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with remaining crystallized ginger.

Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center.  Allow to cool on the pan for 10 minutes before serving.  Serve warm with butter.

This is been another guest post by CSA-fan, Thanksgiving Farms-fan, and general please-stick-food-in-my-face-fan, Jamee Robinson.