Go Back
–+ servings
currant scone on a plate.
Print Recipe Add to Collection
5 from 5 votes

Currant Scones

This Currant Scones recipe delivers flaky, buttery perfection in every bite! Infused with the rich taste of currants and boasting a beautiful golden crust, these scones promise to be the highlight of your tea-time or breakfast spread.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: currant scones
Servings: 16
Calories: 280kcal
Author: Joanna Cismaru

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
US Customary - Metric

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

  1. Cold Butter: Ensure the butter is cold before cutting into the flour. This ensures a flakier texture in your scones.
  2. Kneading: Be gentle with the dough to avoid crushing the currants and to maintain a light texture in the scones.
  3. Brushing: The egg yolk and cream brush not only gives the scones a delightful golden hue but also a richer taste.
  4. Storage: If not serving immediately, store scones in an airtight container to keep them fresh.

Nutrition

Serving: 1scone | Calories: 280kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 240mg | Potassium: 294mg | Fiber: 2g | Sugar: 8g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg