Currant Scones | Midwest Living

Currant Scones

Currant Scones

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  • Yield: 18, 1/2-inch or 8, 2-1/2-inch scones
  • Prep 25 mins
  • Cool 5 mins
  • Bake 10 mins

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These little breakfast biscuits get their rich taste from the whipping cream and butter used to make the dough.


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cut into pieces
  • 1 egg, lightly beaten
  • 3/4 cup whipping cream
  • 1/2 cup dried currants or snipped raisins
  • 1 egg yolk, lightly beaten
  • 1 tablespoon whipping cream
  • Sugar (optional)


  1. In a large mixing bowl, combine flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
  2. In a medium bowl, combine egg, 3/4 cup whipping cream and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.
  3. Pat or lightly roll to 1-inch thickness; cut with a floured 1-1/2- or 2-1/2-inch round cutter.
  4. In a small bowl, combine egg yolk and 1 tablespoon whipping cream; brush over dough rounds. If you like, sprinkle some additional sugar over the scones.
  5. Place scones about 1 inch apart on an ungreased or parchment-lined baking sheet. Don't flatten. Bake in a 400 degree F oven for 10 to 12 minutes for 1-1/2-inch scones or about 15 minutes for 2-1/2-inch scones or until golden. Transfer scones to a wire rack. Cool for 5 minutes. Serve warm. Makes 18, 1-1/2-inch or 8, 2-1/2-inch scones.

Nutrition Facts

(Currant Scones)

fiber (g) 1, sodium (mg) 93, cal. (kcal) 142, pro. (g) 2, carb. (g) 15, Fat, total (g) 8, chol. (mg) 47

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