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Recipe courtesy of David Rosengarten

Classic Currant Scones

  • Yield: about 30 Scones
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 30 servings
    Calories
    120
    Total Fat
    5
    Saturated Fat
    3
    Carbohydrates
    17
    Dietary Fiber
    1
    Sugar
    4
    Protein
    2
    Cholesterol
    13
    Sodium
    92
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
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Ingredients

1/2 cup currants, soaked in boiling water for 15 minutes

4 cups flour

1/4 cup sugar

2 tablespoon baking powder

1 teaspoon salt

8 tablespoon cold unsalted butter, cut into bits

1 3/4 cups half-and-half

1 egg, beaten with 1 teaspoon sugar, for glaze

Directions

  1. Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well.
  2. Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.

Similar Topics:

Low Sodium

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Classic Currant Scones

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1 Review
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Eileen L.

My friend’s husband, an accomplished nonprofessional cook/baker made these for us. Being of Scottish ancestry, I know scones. I lived there while attending the College of Piping. Yes, that Scottish. This recipe/these scones are, unfortunately, everything you DON’T want in a scone. Dense instead of light. Dry/sand papery instead moist & flaky. Bland instead of flavorful. Scones NEED cream, it’s a nonnegotiable ingredient! As is an egg & vanilla in the batter. There are 3 important junctures where refrigeration is necessary, not only chilled butter. Added fruits should be abundant relative to the quantities being made. I had to come hunting for this recipe because I couldn’t understand how an excellent, proficient bread maker could have been so ‘off the mark’ with scones. It wasn’t him, it’s the recipe. I apologize for being frank, but it’s important that a novice scone maker give this a pass, rather than feel like the scone would be out of their skill set. 

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