Currant Scone Recipe Step by Step Guide 

This Currant Scones recipe elevates baking. Lift your morning or afternoon tea with these buttery treats that wonderfully combine flakiness and currant richness.  

– 4½ cups all-purpose flour – 2 tablespoon sugar – 2 tablespoon baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 2 sticks  – 1 cup currant – 2¼ cup heavy cream – 1 egg yolk



Mix flour, sugar, baking powder, soda, and salt in a large bowl. Just whisk them roughly to mix everything.


After the butter has been cut into small pieces and allowed to cool, add it to the bowl containing the flour.


A pastry blender or two forks should be used to chop the butter into little pea-sized pieces.


Mix currants into the mixture. Make a center well. Pour two cups of heavy cream over the flour mixture and stir with a spatula.


The mixture may be too dry; add heavy cream tablespoons at a time. Flip the dough and roll it into an 11"x7" rectangle on a floured board.


Do not knead the dough—it will crush the currants. The rectangle should be one inch thick.


Cut the dough into 16 triangles with a pastry cutter or knife. Cover with plastic wrap and chill for two hours to stiffen the dough.


Turn the oven on to 375°F. Brush the scones with the egg yolk mixture and ¼ cup heavy cream before putting them in the oven.


If desired, dust the top with sugar. After baking them for thirty to thirty-five minutes, let them cool on a wire rack.

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