Currant Scones

Prep Time:
10 mins
Total Time:
25 mins

These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.


  • 2 cups all-purpose flour (spooned and leveled), plus more for work surface

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 3 tablespoons sugar

  • ½ cup (1 stick) cold, unsalted butter, cut into small pieces

  • ¾ cup dried currants

  • ½ cup low-fat buttermilk

  • 1 large egg, lightly beaten

  • 1 tablespoon milk


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.

  2. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).

  3. Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.

  4. Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.

Cook's Notes

Dried currants are a traditional ingredient in scones. Find them in the dried-fruit section of the supermarket, or substitute raisins, dried cherries, or dried cranberries.

Related Articles