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Classic Currant Scones


Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.

  • Prep:
  • Total Time:
  • Yield: Makes 8

Photography: Dana Gallagher

Source: Martha Stewart Living, March 2005


  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup wheat germ
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/3 cup dried currants
  • 1 1/4 cups heavy cream
  • 2 tablespoons unsalted butter, melted, plus more butter, softened, for serving


  1. Preheat oven to 425 degrees. Whisk together flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in currants. Add cream, and stir just until combined.

  2. Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Pat into an 8-inch circle about 1/2 inch thick. Cut into 8 wedges.

  3. Arrange wedges on a baking sheet lined with parchment paper. Brush tops with melted butter. Bake until golden brown, about 20 minutes. Transfer scones to a wire rack, and let cool slightly. Serve warm or at room temperature with softened butter.

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