Currant Cream Scones

Dried currants stud these tender cream-based scones.
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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 8
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1 3/4 cups all-purpose flour, plus extra for shaping the scones (See Cook's Note)

3 tablespoons sugar, plus additional for sprinkling

2 1/2 teaspoons baking powder

1/2 teaspoon fine salt

6 tablespoons cold unsalted butter, cut into small pieces

1/4 cup dried currants

1 large egg

1/3 cup heavy cream, plus additional for mixing and brushing


  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment.
  2. Whisk the flour, sugar, baking powder and salt in a medium bowl. Add the butter and work into the flour, using your fingers until the mixture resembles coarse meal. Add the currants and toss.
  3. Beat the egg and heavy cream together in a small bowl and stir into the flour mixture to make a shaggy, loose dough. Add 1 teaspoon more of cream at a time as needed until the dough comes together. Turn the dough onto a lightly floured surface and pat into a 6-inch round. Cut into
  4. 8 wedges and space out evenly on the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)