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Currant Scones

Makes 8
Time 30 min
Whether served at a weekend brunch or with afternoon tea, scones make a rich and satisfying treat. Accompany these classic currant scones with sweet butter and raspberry preserves or tart marmalade. Oats add hearty texture.
Special Diets:
Ingredients
  • 1 1/2 cup all-purpose flour plus more for dusting work surface
  • 1 cup rolled oats
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup plus 1 tablespoon granulated sugar divided
  • 2 tablespoons firmly packed brown sugar
  • 1/2 cup (1 stick) cold unsalted butter cut into 1/2-inch cubes
  • 1 cup dried currants
  • 1 egg
  • 1/3 cup milk
Method

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine flour, oats, baking powder, salt, cinnamon, 1/4 cup of the granulated sugar and brown sugar and mix on low speed for 1 minute. Add butter and mix on low speed for 1 minute more, or until smooth and fully combined. Stir in currants.

In a small bowl, whisk together egg and milk. Add to flour mixture and mix on low speed just until dough comes together. Turn out onto a lightly floured surface. Dust hands with flour and knead dough a few times until ingredients are well incorporated. Pat dough into an 8-inch circle about 1/2 inch thick and sprinkle with remaining 1 tablespoon granulated sugar. Cut into 8 wedges and place on the prepared baking sheet.

Bake until scones are golden brown and a toothpick inserted into center comes out clean, 12 to 15 minutes. Allow scones to cool scones for 5 minutes before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 cup all-purpose flour plus more for dusting work surface
  • 1 cup rolled oats
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup plus 1 tablespoon granulated sugar divided
  • 2 tablespoons firmly packed brown sugar
  • 1/2 cup (1 stick) cold unsalted butter cut into 1/2-inch cubes
  • 1 cup dried currants
  • 1 egg
  • 1/3 cup milk