Currant Scones with Strawberry Red Wine Jam

CURRANT SCONES
These scones are great to make when guests spend the night. The evening before I mix together the dry ingredients and cover them. First thing in the morning I add the dairy and egg and I am ready to bake. I serve it with thick Greek yogurt, whipped cream or mascarpone cheese in addition to the jam.

The strawberry jam is a 2-day process. You can make it a few days ahead of time and refrigerate it until you bake the scones. Leftover jam is delicious warmed over vanilla ice cream.

1 cup currants
4 cups all-purpose flour
6 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 ounces unsalted chilled butter
2 cups sour cream
2 egg yolks
2 egg whites, mixed with 2 tablespoons water for wash
demerara or other coarse grain sugar (optional)

Preheat oven to 375º

In a large bowl mix together the dry ingredients. Cut in the butter by hand into small pieces until the size of peas, and add the currants. Separately mix together the sour cream and the egg yolks. Make a well in the center of the dry ingredients and add the sour cream, egg yolk mixture. Stir with a spoon until the dough comes together.

Divide the dough in half and form into 2 circles or pie shapes. Cut into wedges. Place the wedges on a parchment or Silpat lined baking pan. Brush with the egg wash and sprinkle with demerara sugar. Bake at 375º about 20 min or until lightly brown and just baked through. Serve warm or cool on a baking rack.

STRAWBERRY RED WINE JAM
I like to make this jam with leftover Pinot Noir wine but it works well with most red wine. It’s just a small batch to go with the scones, not enough to can and keep in a cupboard. I like serving it warm drizzled over the scones and it is super yummy. If you double the batch it will take longer to cook.

1 pound ripe strawberries, destemmed, quartered or thickly sliced
1 cup pinot noir or leftover red wine
3 cups scant sugar
1 stick cinnamon (1-1½ inches long)
2 cloves
half of a 3 ounce pouch of liquid pectin (1½ ounces). I use Sure-Jell Certo Liquid Fruit Pectin.

Combine the strawberries, wine, sugar, cinnamon and cloves in a stainless steel or enamel pot. Heat over medium heat stirring until the sugar is dissolved. Bring to a boil and put into a bowl. Let cool, cover and refrigerate overnight.

The next morning while the scones are baking, strain out the strawberries, cinnamon and cloves, reserving the strawberries. Discard the cinnamon and cloves. Bring the strained liquid broth to a boil until it reaches 220º F, or is quite thick. Add back the strawberries and the Sure-Jell Certo liquid pectin and stir. Bring back to a boil and cook for 1 minute, before serving. Refrigerate leftover jam.

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