Currant Scones
This post may contain affiliate links. Please read my disclosure policy.
This Currant Scones recipe takes the art of baking to a new zenith. Elevate your morning ritual or afternoon tea with these buttery delights that perfectly blend flakiness with the richness of currants.
I absolutely cherish a good scone with my morning coffee, and this currant scone recipe hits the mark. The buttery tenderness combined with the sweet pop of currants creates a delightful experience. Every bite takes me to a cozy English café, without leaving my kitchen.
In a big bowl mix the flour, sugar, baking powder, baking soda and salt. Just whisk them roughly so as to combine all the ingredients. Cut the butter in small pieces, it should be cold, and add it to the flour bowl. Using a pastry blender or a couple forks cut into the butter and continue until the mixture resembles small peas. Add the currants to the mixture and mix well. Make a well in the middle.
Pour two cups of the heavy cream over the flour mixture and using a spatula mix everything well together. If the mixture is too dry, add more heavy cream a tablespoon at a time. Turn the dough over onto a well floured surface and roll it out into a triangle that’s about 11″x7″. Do not be tempted to knead the dough, you’ll crush the currants. The rectangle should be about an inch in thickness.
Cut the dough, using a pastry cutter or a knife into 16 triangles or whatever shape you prefer. Now Martha’s recipe says to cover them up with plastic wrap and refrigerate them for a couple hours until the dough is firm, however it was late at night and I just didn’t want to stay up and wait for the dough to firm up, so I baked mine. Before placing them in the oven, mix the egg yolk, with the 1/4 cup of heavy cream and brush the scones. Sprinkle some sugar on top if you prefer.
Bake them in a preheated oven at 375℉ for 30 to 35 minutes and then cool them off on a wire rack. And that’s all there is to these delicious melt in your mouth scones.
Expert Tips
- Cold Ingredients Matter: Always ensure your butter and heavy cream are cold. This helps achieve flaky layers and prevents the scones from spreading too much during baking.
- Avoid Overworking the Dough: Over-mixing can lead to tough scones. Gently bring the dough together just until it forms and avoid unnecessary kneading.
- Customize Your Add-ins: While currants are delightful, feel free to experiment with other dried fruits or even nuts for a different texture and flavor.
- Refrigerate Before Baking: Chilling the shaped scones before baking solidifies the butter, ensuring a higher rise and better texture.
- Fresh Baking Agents: Always ensure your baking powder and baking soda are fresh. Stale leavening agents can prevent the scones from rising properly.
Discover More Delicious Scone Recipes
- Pumpkin Scones
- Irish Scones
- Strawberry Scones
- Apple Cinnamon Scones
- Lemon Blueberry Scones
- Chocolate Chip Scones
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Currant Scones
Ingredients
- 4½ cups all-purpose flour
- 2 tablespoon sugar
- 2 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup cold unsalted butter)
- 1 cup currants
- 2¼ cup heavy cream
- 1 egg yolk
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a big bowl mix the flour, sugar, baking powder, baking soda and salt. Just whisk them roughly so as to combine all the ingredients.
- Cut the butter in small pieces, it should be cold, and add it to the flour bowl. Using a pastry blender or a couple forks cut into the butter and continue until the mixture resembles small peas.
- Add the currants to the mixture and mix well. Make a well in the middle.
- Pour two cups of the heavy cream over the flour mixture and using a spatula mix everything well together. If the mixture is too dry, add more heavy cream a tablespoon at a time. Turn the dough over onto a well floured surface and roll it out into a rectangle that’s about 11″x7″. Do not be tempted to knead the dough, you’ll crush the currants. The rectangle should be about an inch in thickness.
- Cut the dough, using a pastry cutter or a knife into 16 triangles.
- Cover them up with plastic wrap and refrigerate them for a couple hours until the dough is firm.
- Preheat oven to 375℉.
- Before placing them in the oven, mix the egg yolk, with the ¼ cup of heavy cream and brush the scones. Sprinkle some sugar on top if you prefer.
- Bake them in the oven for 30 to 35 minutes and then cool them off on a wire rack.
Notes
- Cold Butter: Ensure the butter is cold before cutting into the flour. This ensures a flakier texture in your scones.
- Kneading: Be gentle with the dough to avoid crushing the currants and to maintain a light texture in the scones.
- Brushing: The egg yolk and cream brush not only gives the scones a delightful golden hue but also a richer taste.
- Storage: If not serving immediately, store scones in an airtight container to keep them fresh.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
