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Currant Scones

Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast, Dessert
Servings 12 Scones


  • 2-1/4 cups All-Purpose Flour
  • 3 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup Half & Half Cream
  • 1/2 cup Chilled Butter, cut into pieces
  • 1 large Egg, beaten
  • 1/3 cup Currants


  • Pre-heat oven to 375. Grease baking sheet.
  • Stir together flour, sugar, baking powder and salt in large bowl. Cut-in butter with a pastry blender until mixture resembles large crumbs.
  • Combine cream, currants and egg in small bowl.
  • Stir currant mixture into dry ingredients using a fork.
  • On floured surface, knead dough 5-6 turns. Pat dough into 3/4" thick round. Cut into wedges or use biscuit or cookie cutters. Place scones onto greased baking sheet.
  • Brush tops of scones with cream (1-2 tbsp). Bake 15-20 minutes, until light, golden brown.