These creamy, dense scones are one of my favorite breakfast indulgences, and they’re easy enough to make on a sleepy Sunday morning before coffee.  They’re also excellent with tea as a late-afternoon snack.  You should be able to find currants in your local grocery store next to the raisins or with the dried fruits and nuts.

Currant Cream Scones

Ingredients:

• 1/2 cup plus 2 tablespoons heavy cream, divided
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons sugar
• heavy pinch salt
• 2 1/4 cups flour
• 1 tablespoons baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup dried currants

Preheat oven to 400° F.

In a small bowl, whisk together the cream (1/2 cup), egg, vanilla, and sugar.  Set aside.  Place the flour, salt, baking powder, and baking soda in a large bowl and whisk to combine.  Cut in the butter with a fork, two butter knives, or cool fingers, and continue until the mixture is coarse but uniform.  Add the wet ingredients and the currants, and mix gently until the dough comes together.

Turn the dough out onto a floured surface and knead gently for 45-60 seconds.  Divide into 12 equal pieces and shape each into a small round.  Place rounds on an un-greased baking sheet and brush with reserved cream.  Bake 15 to 18 minutes, or until golden brown.  Serve warm.

Makes 1 dozen small scones.

This is what fruitcake aspires to be – moist, fruity, and flavorful, without a hint of gummy, odd-colored candied bits. I love experimenting with different teas in this recipe – Earl Grey for a hint of bergamot, chai for extra spice, and herbal lemon teas have all been successes for me (although not all at once!)

When Mer tried this bread, she thought it tasted like something that the British Colonialists would enjoy when doing business in Colonial India: from that point on, we’ve called this our “Imperial bread”.

Dried currants can be found in the grocery store with the raisins and other dried fruits, and they’re a great pantry staple – I like them in place of raisins in oatmeal and other hot cereal.

Tea and Currant Breakfast Bread

Ingredients:

• 1 cup packed brown sugar (dark or light)
• 1 1/2 cups strongly brewed tea of your choice (chai or other spiced teas work well)
• 3/4 cup dried currants
• 2/3 cup raisins
• 2 teaspoons brandy or rum
• 2 tablespoons melted butter
• 1 egg, lightly beaten
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons grated lemon zest
• 2 tablespoons grated orange zest
• 1/2 teaspoon ground cinnamon
• heavy pinch salt
• 1/2 teaspoon freshly ground nutmeg

Preheat oven to 350 degrees and grease and line two loaf pans. In a medium bowl, whisk brown sugar and hot tea until sugar is dissolved. Stir in currants, raisins, and rum, and allow to set for 2 hours or until fruits are plump and mixture hass cooled. Add butter and egg, mixing well. Set aside.

Combine remaining ingredients in a large bowl and whisk well to combine. Pour wet mixture into dry and stir until just incorporated. Divide evenly between prepared pans and bake for 50 minutes or until a cake tester comes out clean. Cool completely before cutting.

Serves 12-16.