When I think of summer snacks, I am often drawn to dried fruit. I’ll eat it whether it’s mixed with nuts and chocolate for the campy trail mix or on it’s own. My love for dried fruit blossomed when I was around 7 years old. My grandmother would give me fruit leather to chew on after a long day of swimming and running around in the sun and I thought this was the most novel treat to ever be created.
As an adult I monitor sugar for my own benefit, so I switched out leathery goodness for plain dried fruit. It’s just as delicious and I feel a little less jittery after consuming it. One of my personal favorite dried items are currants. They’re almost like mini raisins and they’re very versatile. They go well with yogurt, cereal, and basically any baked good. Taking my basic scone recipe, I added some dried currants I had and a little orange zest for a citrusy kick.
1/4 cup heavy cream
1 egg yolk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into bits
1/4 cup dried currants
1 orange, zested
Add the butter, and blend with a pastry cutter until it comes together. Hand mix the currants and orange zest in. Be sure not to over-work the dough so your scones aren’t tough. Roll out the dough to a 1/4 inch thickness, and cut to desired shape. I did 1×2 inch rectangles because they’re the easiest shape. Put the scones on a greased baking sheet and brush them with cream, and sprinkle them with sugar.
Bake the scones in the middle of a preheated 350°F. oven for 15 minutes, or until they are golden on top.