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Currant Scones

Currant Scones

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jennifermo

Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Cover currants with warm water in a bowl and set aside to moisten.
  3. Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
  4. Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
  5. Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
  6. Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
  7. Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.
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Reviews

CARB101
7
7/12/2012

My daughters made these with friends, and they were SO good. The girls made a second batch leaving out the currants and zest and adding chocolate chips. I hear they were delicious. I said HEAR because they didn't last long enough for me to try one. Highly recommended.

solakay
4
8/27/2012

Love this recipe. I roll 1/2 of recipe into flat rectangle, spread with soft butter then sugar or cinn. sugar. Cover with raisins or choc. chips. Fold 1/3 over then the other 1/3. Slice. Tuck in sides before baking. If you want to use orange marmalade tuck in 1 side & place open side up & top with tsp. orange marm. Really with mini choc chips & org marm. Don't use strawberry as it burns.

CtheRose1
3
7/28/2014

These were delicious scones, moist and perfectly flakey. We made these scones for a tea party shower. Instead of currants we used craisins in one batch and chocolate chips in another. One batch we just left plain. Since we were having a mixture of various types I didn't want them too big so I cut each rectangle in half before I cut the triangles giving us 24 scones in each batch. The scones were plenty large enough after that cut. We also made them the weekend before, cooked them almost done (about 15 minutes for us) and then froze them. On the day of the shower we took them out of the freezer to defrost. We then cooked them for another 5-7 minutes to finish cooking and heat them up nicely.