Rye-whiskey Scones with Currants
Makes 12 small scones
Whole-grain rye flour adds subtle earthiness to this teatime staple. By plumping the currants in rye whiskey, then adding the steeping liquid to the dough and icing, you get a double dose of flavor. Perfect for Father’s Day breakfast, or as an accompaniment to an after-dinner drink. Who says scones can only be served with tea?
¼ cup rye whiskey
½ cup dried currants
1 cup all-purpose flour (plus more for sprinkling)
1 cup rye flour
1 tablespoon baking powder
½ cup sugar
1 teaspoon salt
1 teaspoon grated orange rind
½ cup (1 stick) cold unsalted butter, cut into cubes
½ cup plus 1 tablespoon milk
Extra all-purpose flour (for sprinkling)
1. Line 2 baking sheets with parchment paper.
2. In a small saucepan over medium heat, heat the whisky and currants until just simmering. Turn off the heat and set aside.
3. In a bowl, use two forks or a pastry blender to mix the all-purpose and rye flours, baking powder, sugar, salt, and orange rind. Add the butter and blend with forks or a pastry blender until the mixture resembles coarse meal with some pea-size lumps.
4. In a mesh strainer set over a bowl, drain the currants, reserving the whiskey. Add the currants to the flour mixture and toss. Add the milk with 1 tablespoon of the reserved whiskey (reserve remaining whiskey for the icing). Use a rubber spatula to work the dough into a crumbly mass.
5. Transfer the dough to a lightly floured counter and knead gently 3 or 4 times, just until it comes together. Do not overwork. Divide in half and form two 1½-inch-thick disks. Cut each into 6 wedges. Arrange on baking sheets and refrigerate for at least 30 minutes.
6. Set the oven at 350 degrees.
7. Bake the scones for 20 to 25 minutes or until the edges are golden. Transfer to a wire rack to cool.
Reserved rye whiskey
½ cup confectioners’ sugar
1. In a bowl, combine the remaining whiskey (about 3 teaspoons) and confectioners’ sugar; stir well. If the mixture seems too thick to drizzle, add a few drops of cold water.
2. Drizzle the scones with the icing.
By Claudia Catalano. Originally published in The Boston Globe.