Black Currant Scones

▪ 2 1/4 cups all-purpose flour
▪ 2 tablespoons sugar
▪ 2 1/2 teaspoons baking powder
▪ 1/2 teaspoon baking soda
▪ 1/2 teaspoon salt
▪ 1/2 cup cold butter, cubed
▪ 1/2 cup black currants from your Favorite Farm Girl at Silver Rill Berry Farm
▪ 1 cup buttermilk
▪ 1 egg egg, lightly beaten

1. In large mixing bowl stir together flour, sugar, baking powder, baking soda, & salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in currants.

2. Add buttermilk to mixture all at once, stirring with fork to make soft, slightly sticky dough.
Tip: When mixing ingredients for scones, stir in liquid only until well combined; overworking the dough makes it tough.

3. With lightly floured hands, press dough into ball. On lightly floured surface, knead gently ten times.
Tip: Knead dough gently and pat out scraps only once to yield flaky results. (Instead of throwing out scraps, press them together into “cook’s scones”, the not-so-perfect ones that you get to eat).

4. Gently pat out dough into a 3/4 inch thick round.

5. Using a 2 1/2 inch floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repeat once; cut out more rounds.

6. Brush tops of scones with egg. Bake in 425′F (220′C) preheated oven for 12 – 15 minutes or until golden. Let cool on racks.
Makes about 12 scones that are perfect on their own or with a hot drink to enjoy during the last of this winter weather. They also go great with our black currant jam.

Gooseberry Stuffing

  • 1 medium onion, finely chopped
  • 1/4 cup butter (melted)
  • 5 cups soft breadcrumbs
  • 1 tsp savoury (or to taste)
  • 2 tsp dried sage (or to taste)
  • 1/2 cup crispy cooked bacon bits
  • 1/2 cup cooked, lean, finely chopped ham
  • 1 cup gooseberries, halved
  • salt and pepper to taste
  • dry white wine

Sauté onion in butter until soft and transparent. Sprinkle seasonings over breadcrumbs and toss.  Add onion and butter and toss again. Add bacon bits, ham, and gooseberries, distribute evenly through dressing.  Add enough dry white wine to moisten dressing so it holds together.  Makes enough to stuff a 10 to 12 pound turkey or goose.


Black Currant Balsamic Glaze for Halibut or Salmon

  • 1/2 cup Black Currant Concentrate
  • 1/2 cup Balsamic Vinegar
  • 2 tsp Light Brown Sugar

Combine the ingredients in a medium skillet. Bring to a simmer and reduce to medium heat, stir frequently until volume has reduced to about a 1/4 cup (roughly 15 minutes). This thickens the sauce and brings out the sweetness of the balsamic vinegar.

The Black and Black

Pour 1/4 cup of black currant concentrate (from your Favourite Farm Girl) into a pint glass. Add one can of chilled Guinness or another beer of your liking. Now enjoy your weekend.
Serves 1.

(Recipe adapted from