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Currant Scones

January 7, 2021

I grew up eating a lot of scones. My mom baked them often. She was always trying to copy this one specific scone she bought in New York City. I don’t remember if she was ever able to do it, but I do remember her tenacity at the project. I think that’s what counts. When I make scones now I always think of my mother and that recipe.

Our friend Elliott is from London, “Home of the Scone”. His favorite scones are ones with sultanas, known in America as good old raisins. This is a recipe that always makes me think of him. I usually use currants, which are smaller than raisins, but raisins are perfect in this scone too.

I’ve made these scones for breakfast for my family, brunches with friends, and of course for a proper English afternoon tea party! They are perfect in every way. A balance of not too sweet, and a little cakey. The currants ease the sweetness along, and of course if you serve with jam, they are over the top.

The scones are particularly easy to make, as you can use the food processor. You kind of throw all the ingredients in and get this perfect dough. What else can you ask for? They are best the day you make them, warm or room temperature. Give them a try on a Sunday morning. A special treat your family will thank you for.


Currant Scones

Adapted from Joanne Chang Flour

For the Scones:

2 3/4 cups (385 grams) unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/3 cup (70 grams) granulated sugar

1/2 cup (80 grams) dried currants or raisins

1/2 cup (one stick, 114 grams) very cold unsalted butter, cut into 10 pieces

1/2 cup (120 grams) cold buttermilk

1/2 cup (120 grams) sour cream

1 cold egg

1 egg yolk, lightly beaten

2 tablespoons turbinado sugar or granulated sugar



Position a rack in the center of the oven. Heat oven to 350º F. Prepare a baking sheet with parchment paper.

Using a food processor, mix, the flour, baking powder, baking soda, salt and granulated sugar, processing 2-3 times. Scatter the butter over the top and pulse 20 times, until the butter is pea sized and the dough looks crumbly.

In a small bowl place the buttermilk, sour cream and whole egg. Add the buttermilk mixture to the flour mixture and pulse 20 times, until the dough comes together.

Carefully remove the blade from the food processor bowl. With wet hands turn the dough out onto a lightly floured countertop. Knead in the currants so they are spotted throughout the dough.

While on the floured countertop, pat the dough down into an 8 inch circle, approximately 1 inch thick. Using a sharp knife or a pastry knife, cut the circle into 8 pieces, as you would a pizza. Pick up each triangle and scatter on the prepared cookie sheet.

Brush the beaten egg yolk evenly over each triangle of dough. Sprinkle with sugar.

Bake for 30-35 minutes, until scones are golden brown. Transfer to wire rack to cool.

Makes 8 scones

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