Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Dried-Currant Scones Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 10, 2019 Print Rate It Share Share Tweet Pin Email Yield: 10 to 12 If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam. Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 3 tablespoons sugar, plus additional for tops ½ teaspoon salt 6 tablespoons (¾ stick) unsalted butter, chilled ½ cup dried currants 2 large eggs ⅓ cup heavy cream 1 beaten egg, for wash Directions Heat oven to 400 degrees. Lightly butter a baking sheet and set aside. Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Beat together eggs and 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. 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. Transfer to prepared baking sheet. Brush scone tops with beaten egg and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire rack. Rate it Print