Currant Cream Scones

currant cream scones recipeScones are not a one-size-fits-all type of dessert. Some are on the drier side and stand up to dunking. Some are soft and tender, and these cream scones fall into that category. Note that there is no egg, as there is in some scone recipes. There is also a combination of all-purpose and cake flour, which we think gives them an extra melt-in-your-mouth quality. The technique requires an extra step. You will be folding the dough into thirds very gently, which also increases its delicate texture.

Currant Cream Scones
Makes: Makes 8 scones
  • 1 cup all-purpose flour
  • 1 cup plus 1 tablespoon sifted cake flour
  • ½ cup dried currants
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into pieces
  • 1 cup plus 1 tablespoon heavy cream, separated
  • 2 teaspoons coarse sparkling sugar
  1. Position rack in middle of oven. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
  2. Place flour, cake flour, currants, sugar, baking powder and salt in mixer’s bowl and combine on low speed using a flat paddle attachment. Add butter and pulse on and off until it forms a very coarse meal; there might be pockets of butter that are larger, which is fine. Drizzle in 1 cup cream with mixer running on low speed and mix just until combined.
  3. Turn mixture out onto a floured work surface and pat out into a large rectangle about ½-inch thick. Fold into thirds like a business letter. Pat out again, this time to about ¾-inch thick and cut out scones with 2 ½-inch round cutter. Place on a prepared sheet pan, evenly spaced apart. Brush tops with 1 tablespoon cream and sprinkle with coarse sugar.
  4. Bake for about 15 to 20 minutes or until very light golden brown and a toothpick just tests clean. Place pan on rack and cool for about 5 minutes. These are best served warm from the oven or at least the same day they are baked. Store in an airtight container at room temperature up to 1 day. Reheat in toaster oven, if desired.

Bakepedia Tips

  • You could substitute other dried fruit, but the small size of the currants enhances the delicate nature of these scones, so consider chopping other fruit into smaller pieces

2 Responses to Currant Cream Scones

  1. Dina October 19, 2013 at 3:18 pm #

    they look delish!

  2. M Novak January 25, 2023 at 8:40 am #

    Well I tried the recipe. I had some issues. Followed as stated but the dough was way to sticky and could not work with it. Had to add flour. Only problem there is that they taste too floury. I like them, but too much flour. The only thing I can think of it less cream? Help! I do like the recipe.

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