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