Currant Scones Recipe -
Currant Scones Recipe
  • READY IN 40 mins

Currant Scones

Recipe by  

"Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more."

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Ingredients Edit and Save

Original recipe makes 1 dozen scones Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Cover currants with warm water in a bowl and set aside to moisten.
  3. Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
  4. Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
  5. Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
  6. Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
  7. Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.
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Reviews More Reviews

Jul 12, 2012

My daughters made these with friends, and they were SO good. The girls made a second batch leaving out the currants and zest and adding chocolate chips. I hear they were delicious. I said HEAR because they didn't last long enough for me to try one. Highly recommended.

Aug 27, 2012

Love this recipe. I roll 1/2 of recipe into flat rectangle, spread with soft butter then sugar or cinn. sugar. Cover with raisins or choc. chips. Fold 1/3 over then the other 1/3. Slice. Tuck in sides before baking. If you want to use orange marmalade tuck in 1 side & place open side up & top with tsp. orange marm. Really with mini choc chips & org marm. Don't use strawberry as it burns.


18 Ratings

Jul 28, 2014

These were delicious scones, moist and perfectly flakey. We made these scones for a tea party shower. Instead of currants we used craisins in one batch and chocolate chips in another. One batch we just left plain. Since we were having a mixture of various types I didn't want them too big so I cut each rectangle in half before I cut the triangles giving us 24 scones in each batch. The scones were plenty large enough after that cut. We also made them the weekend before, cooked them almost done (about 15 minutes for us) and then froze them. On the day of the shower we took them out of the freezer to defrost. We then cooked them for another 5-7 minutes to finish cooking and heat them up nicely.

Jun 26, 2012

This is fabulous! We all loved it!

Apr 06, 2014

Best scones ever! Even though I had to add more milk in it. I am a nine year old girl and I made them myself, so you can make them well too! BEST SCONES EVER!!!,!

Dec 29, 2012

Perfect, moist scones. I did not have currants so I used dried blueberries with pleasing results. I love lemon so I will double the lemon zest next time, but these are wonderful as written. Thanks for sharing!

Dec 01, 2012

I just made these for a Christmas Tea I am hosting. I only made one change and that was to use heavy cream instead of buttermilk. Being from England I just am more familiar with using cream in scone recipes. Other than that, they were amazing! and I will keep this recipe for future use.

May 11, 2013

Wonderful recipe. I did not have currants. I used blueberries and lemon rind. To the other half of the dough, I added mini chocolate chips. Bottom line, the recipe of the dough is perfect. You can add other fruits or choc chips in place of the currants.


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  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 58.7 g
  • 19%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 493 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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