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


Recipe Summary

10 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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).

  • 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.

  • 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.

Reviews (7)

81 Ratings
  • 5 star values: 11
  • 4 star values: 22
  • 3 star values: 32
  • 2 star values: 12
  • 1 star values: 4
Rating: Unrated
what do they mean by 'Reroll and cut scraps once"? Do they mean that after I've cut out all my rounds, I gather together the remaining dough, roll it out again, and cut out a few more rounds? Otherwise what are these 'scraps' they refer to that I am to cut up??
Rating: Unrated
Just made these for breakfast and they came out great. They remind me often trip to Edinburgh Scotland.
Rating: Unrated
I prepared these a few days before Easter and froze the cut out dough. Easter morn I popped them in the oven and they turned out great. May have added an extra minute or two.
Rating: Unrated
These are easy to make and I can't get enough of them. You have to stop me from sitting in the kitchen and eating the whole batch! Here's two photos showing how a recent batch turned out:
Rating: Unrated
These were great! I made them a day in advance and carefully stored them in tupperware and served them for brunch the next day and they stil tasted fresh. I used a heart-shaped cookie cutter since it was Valentine's Day and they kept their shape just fine. I will definitely make these again!
Rating: Unrated
I LOVE these scones! Make them! I used dried wild blueberries and they were heavenly. If you want to read more and see photos of my scones, please visit:
Rating: Unrated
I too thought these were "just okay". I used 1/2 golden raisins and 1/2 currants. Instead of rolling and cutting the dough, I patted it into a 1/2" thick rectangle and cut it into 12 squares. I do this whenever I make biscuits or scones - saves time and none of the biscuits/scones have that "second cutting" toughness.