Currant Scones

If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.

  • Yield: Makes 10 to 12
Currant Scones

Source: Martha Stewart Living, November/December 1991


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar, plus additional for tops
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 cup dried currants
  • 3 large eggs
  • 1/3 cup heavy cream


  1. Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.

  2. Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.

  3. Beat together 2 eggs and the cream. Make a well in center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.

  4. Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.

  5. Transfer to prepared baking sheet. In a small bowl, beat remaining egg for an egg wash; brush scone tops with egg wash and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.


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