Scones With Currants

Prep Time
Cook Time
Ready In

"Recipe source: Cooking Light (October 2006) Although the recipe calls the currants - any dried fruit will work."

Original is 12 servings


  • Serving Size: 1 (43.8 g)
  • Calories 139.2
  • Total Fat - 5 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 12.9 mg
  • Sodium - 191.6 mg
  • Total Carbohydrate - 20.7 g
  • Dietary Fiber - 0.6 g
  • Sugars - 4.1 g
  • Protein - 2.7 g
  • Calcium - 62.4 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees F.

Step 2

In a bowl whisk together the dry ingredients (flour - salt). Cut in butter with a pastry blender or two knives until mixture resembles coarse meal.

Step 3

In another bowl or measuring cup combine the wet ingredients (1/2 cup milk - egg white); add wet to dry, stirring until moist (dough will be soft).

Step 4

Turn dough out onto a floured board; sprinkle surface of the dough with the currents (or use your favorite dried fruit). With floured hands knead 4 times or until the currents are incorporated.

Step 5

Pat dough into an 8 inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through the dough. brush 2 teaspoons of milk over surface of dough and sprinkle with the turbaned sugar.

Step 6

Bake at 425 for 17-20 minutes or until golden.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For a richer flavor, use cold butter instead of chilled.
  • For a different flavor, try replacing the currants with raisins, cranberries, or chopped apricots.

  • Substitute coconut oil for butter - Coconut oil is a healthier option than butter, and it will still yield a delicious scone. Coconut oil is a great source of healthy fats and is lower in saturated fat than butter.
  • Substitute dried cranberries for currants - Dried cranberries are a great alternative to currants and will give the scones a sweet and tart flavor. They are also a good source of antioxidants and fiber.

Cranberry Orange Scones Replace the currants with 1/2 cup of dried cranberries and orange zest. Substitute the vanilla extract with orange extract and the turbinado sugar with 1 teaspoon of orange sugar.

Fresh Fruit Salad - This fresh and light fruit salad is the perfect accompaniment to the scones with currants. It adds a refreshing and healthy balance to the scones, and the bright colors of the fruit will make for a beautiful presentation.

Cream Cheese and Honey Spread: This creamy and sweet spread is a great complement to the fresh fruit salad. The cream cheese and honey bring out the sweetness of the fruit, while adding a nice richness to the dish. The spread is easy to make and will add a unique flavor to the scones with currants.


Q: How do I incorporate the currants into the dough?

A: Sprinkle the surface of the dough with the currants and knead 4 times or until the currants are incorporated.

Q: How long should I bake the dough?

A: Bake the dough for 20-25 minutes, or until the top is golden brown. Check the dough with a toothpick to ensure it is cooked through.

1 Reviews

dienia b

i like the vanilla added mr picky enjoyed them


review by:
(20 Oct 2015)

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Fun facts:

The recipe for scones is said to have originated in Scotland in the 1500s. Queen Victoria was known to enjoy them with her afternoon tea.

The addition of currants to scones is said to have been popularized by the famous British chef, Auguste Escoffier. He is credited with introducing the combination of scones and currants to the world.