Recipe courtesy of Windsor Court Hotel


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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 25 scones
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1 1/2 pounds all-purpose flour

4 ounces sugar, plus additional for topping scones

1 tablespoon baking powder

1/3 tablespoon salt

9 ounces butter, cut into walnut-sized pieces

1/2 pound currants

1 1/5 cups buttermilk

3/4 teaspoon baking soda

Cream, to coat scone tops


  1. Preheat the oven to 325 degrees F.
  2. Sift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.