Classic Currant Scones
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for tender, buttery scones studded with plump currants. Perfect for serving warm with whipped cream, butter, and jam for a traditional tea time treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | 10 mins | 12-16 scones |
🔪 Key Equipment
- Small bowl
- Large bowl
- Pastry blender
- Baking sheet
- 2-inch round cutter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/3 Cup | Currants | Plump |
| 2 1/2 Cups | Flour | Sifted |
| 3/4 Teaspoon | Salt | |
| 1/2 Teaspoon | Baking Soda | |
| 1/4 Teaspoon | Baking Powder | |
| 6 Tablespoons | Butter | Cold |
| 2/3 Cup | Sour Milk or Buttermilk | Approximate |
| As needed | Milk | For brushing |
Instructions
Step 1: Prep the Currants and Oven
- Preheat oven to 425°F.
- Pour boiling water over the 1/3 cup currants to cover them. Let them sit for about 10 minutes to soften, then drain thoroughly.
Step 2: Mix the Dough
- In a large bowl, sift together the 2 1/2 cups flour, 3/4 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder.
- Cut the 6 tablespoons cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the drained 1/3 cup currants.
- Add just enough 2/3 cup sour milk or buttermilk for the dough to come together into a soft ball.
Step 3: Cut and Bake
- On a floured surface, pat the dough out to 3/4-inch thickness. Cut into 2-inch circles using a round cutter.
- Place the scones on an ungreased baking sheet and brush the tops lightly with milk.
- Bake for 10-20 minutes, or until golden brown on top and fragrant.
💡 Make-Ahead & Storage: Serve immediately, wrapped in a cloth to keep them warm. They are best enjoyed fresh with whipped cream, butter, and jam.
Original Recipe Scan
