Courteney Cox's Currant Scones

Prep Time
Cook Time
Ready In

"Nov 29, 2007 good housekeeping"

Original recipe yields 12 servings


  • Serving Size: 1 (63.4 g)
  • Calories 193.7
  • Total Fat - 7.1 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 34.4 mg
  • Sodium - 227.3 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 4 g
  • Protein - 4.4 g
  • Calcium - 28.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 425°F. Lightly flour large cookie sheet.

Step 2

In large bowl, combine flour, sugar, baking soda, and salt. Add butter and blend until mixture resembles fine meal. Stir in currants. Mix in egg and 3/4 cup buttermilk to form soft dough.

Step 3

Turn dough onto lightly floured surface. Pat dough 3/4 inch thick. With 2 1/2-inch round cookie cutter, cut out as many rounds as possible, gathering scraps together to use up all the dough.

Step 4

Transfer rounds to prepared cookie sheet. Brush tops with remaining buttermilk. Bake scones 18 minutes or until golden-brown and cooked through.

Tips & Variations

No special items needed.

1 Reviews


Delicious. Had to make these without the egg, but they still came out great, with a wonderful texture and the right amount of rising. I added a bit of orange zest and used about three times the currants, since I love my scones chock full of them. I decided to brush the tops before baking with my favorite method to crisp them (instead of the splash of buttermilk) - I used a little butter and a pinch of sugar. All of the ingredients contribute to a superior scone, but I think the buttermilk really makes them a star.


review by:
(30 Sep 2016)