Currant Scones

Currant Scones

jennifermo 10

"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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40 m servings 428 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 b...

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 bat...

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. Tu...

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!!!,!

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. Than...

This is fabulous! We all loved it!

I have a different recipe that uses cream that my family loves...but we forgot to buy some and I looked for a recipe that used something else. I chose this one. It is different than scones with ...

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. Y...

So wonderful!! I made them with homemade butter and homemade buttermilk and used cranberries as I was out of currants. They come out so moist and soft; these are insanely awesome!