Three currant scones on plate ready for service
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Currant Scones

November 16, 2019
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A good scone can set the flavor for your afternoon tea. This is one of my standard scone recipes. It is one of the first scones that I ever made and is one that I serve with every tea that I have. I keep these currant scones in my freezer, ready for baking just in case a friend might stop by for a bit of afternoon tea.

These scones frequently make its way into a gift bag for my guests. Sometimes I make them as mini scones and include them in the gift.

Gifts bags assembled with currant scones
Gift bags for guests. Within are scones, tea, and
a gift reflecting the tea’s theme

Making the Currant Scones

Currant Scones fresh out of the oven.
Fresh out of the oven

You can make these scones by hand but my preferred method is in the food processor. So my comments will be referencing preparation in the food processor.

Assemble the ingredients. You will need all purpose flour, baking soda, baking powder, salt and sugar. Place all the dry ingredients in the food processor. Pulse your food processor to mix the dry ingredients.

Prepare the butter – make sure that its cold. Use unsalted butter. Cut the butter into small pieces and place in the food processor. Pulse until resembling small pea sized crumb.

Liquid Ingredients for the scones are buttermilk and an egg. In a measuring cup, mix the buttermilk and egg together. Pour into the flour and butter mixture. Pour in currants. Pulse until the dough starts to come together.

NOTE: If you are making these by hand, you will mix the dry ingredients in a bowl, using a pastry cutter or two knives, cut in the cold butter until it resembles pea sized crumbs. Mix the liquids as above. Combine with the flour and butter mixture, fold in the currants and continue with the steps below.

Working with the dough. Turn the dough out onto a lightly floured surface. Knead for 5-6 times until the dough comes together. It make feel crumbly, but it will all bake well. Roll or pat out 1 1/2 inch height. Using a 2 1/4 inch biscuit cutter, cut out the scones. Place the scones on a silicon pad or parchment paper.

  • Preparing scones for baking
  • Scone with cream and Turbinado sugar ready for baking

How to bake the scones. Using a pastry brush, coat the top with cream and some Turbinado or crystal sugar. Place in a 420 degree oven for 15-20 minutes. Check frequently to prevent scorching on the bottom. Take out of the oven and let cool on a rack.

Scones on baking sheet ready for the oven
Ready for the oven or the freezer
Frozen Currant and Toffee Scones

Storing your scones. I make large batches and freeze unbaked. You can take out of the freezer and to the oven directly or bring to room temperature before baking.

You may not be able to find currants. I use Zante Currants also known as Corinth raisins, which are small seedless raisins that work very well in this recipes and are much easier to find.

These scones are a staple scone for me. They represent afternoon tea – I can taste the curd and cream already. Please come over….I will put the pot on and we can talk about the day and have a scone…a currant scone!

Three currant scones on plate ready for service
Three currant scones on plate ready for service
Three currant scones on plate ready for service
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5 from 1 vote

Currant Scones

Buttermilk currant scone, a standing favorite for all my teas.
Course afternoon tea, Breakfast
Keyword buttermilk, currants, scone
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • 2 cups all purpose flour and extra for work surface
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 3 tbsp sugar
  • ½ cup cold, unsalted butter cut into small pieces
  • ¾ cup dried currants I use Zaentz Currants, which are actually small raisins
  • ½ cup buttermilk
  • 1 large egg
  • 1 tbsp milk

Instructions

  • Preheat oven to 420 degrees. Line a baking sheet with parchment paper or silicon pad – I like to use a silicon pad.
  • In food processor, mix together flour, baking powder, baking soda, salt and 2 tbsp of sugar. Pulse to mix.
  • Place butter in food processor and pulse until mixture resembles coarse meal.
  • Combine the egg and the buttermilk together.
  • Pour egg buttermilk mixture in and pulse until ball forms.
  • Add currants and pulse.
  • Transfer dough to lightly floured work surface. Knead dough 5-6 times or until mixture comes together. Roll and cut into desired sizes.
  • Transfer to baking sheet.

This recipe was adapted from Martha Stewart’s Currant Scone recipe. You can find that recipe at http://www.marthastewart.com/336844/currant-scones?center=307033&gallery=342077&slide=281244

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