Flaky Currant Scones

Slideshow:More Brunch Ideas


Related Video

More Videos
How to Make Fresh Grated Pasta


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup dried currants
  • 1 large egg, lightly beaten
  • 1/2 cup milk, plus more for brushing

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, mix the flour with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Stir in the currants. Add the egg and 1/2 cup of milk and stir with a fork just until the dough comes together. Do not overmix.

  2. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch-thick slab. Using a 2-inch fluted biscuit cutter, cut out 12 rounds, rerolling the dough as needed.

  3. Lightly dust a baking sheet with flour. Transfer the scones to the sheet and lightly brush the tops with milk. Bake the scones for 15 minutes, or until golden. Transfer to a rack to cool slightly. Serve warm or at room temperature.

Make Ahead

The currant scones can be stored in an airtight container for up to 1 day.

Contributed By Published June 2002

497812 recipes/flaky-currant-scones 2013-12-06T23:26:02+00:00 Susie Tompkins Buell baking|easter|mothers-day|british|breads-rolls-and-muffins|12|make-ahead|vegetarian|afternoon-tea|brunch june-2002,currant scones,flaky scones,scone recipe,brunch recipe,british food,british food,susie tompkins buell recipes,flaky-currant-scones 497812

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5