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Brunch Scones


"I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam."
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45 m servings 239 cals
Original recipe yields 8 servings


  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 191 mg
  • 8%

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). Lightly grease a baking sheet or line with baking parchment.
  2. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
  3. On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
  4. Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

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Read all reviews 123
  1. 134 Ratings

Most helpful positive review

Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was...

Most helpful critical review

These scones just didn't do it for me. I added blueberries and sprinkled the tops with sugar, but they just weren't sweet enough for my tastes. I might also add that they were not the dense an...

Most helpful
Most positive
Least positive

Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was...

These scones were great! I used two cups of flour, added dried cranberries (no curants on hand), patted into a circle, cut into 8 wedges, brushed with honey instead of egg, and baked in a circl...

These scones turned out fantastic! Moist & fluffy. I only had salted butter in but they still turned out great. The dough was a bit moist so I didn't bother rolling out the dough. Instead, I...

Wonderful scone recipe - I froze the butter and then grated it into the dry ingredients. I also added a tsp. of vanilla and an additional Tbsp. of sugar, as I love a sweet scone. I used half and...

these were really good and not too sweet. I doubled it and made twelve nice sized scones. I also added blueberries to half of them and made an icing sugar glaze ( I flavored it with almond but...

Killer recipe. I substitute buttermilk for milk and everyone (including my two year old) loves them. Sometimes I skip the egg wash because I bake these at my bed and breakfast and they are st...

Excellent recipe!! I have made this over and over again. Easily made with everyday items. I have made them with frozen blueberries, lemon and poppyseeds and even with Splenda. They come out per...

I love this recipe! I've made it again and again. These scones are the real deal, not muffins in disguise. The flavor and texture are just right. To make it slightly easier, I just pat the...

I added a little less sugar, 4 Tbsp instead of 5. And with no milk on hand, I used non fat yogurt diluted with a touch of water. And yes the waiting time is essential. Wonderful texture. I've tr...