When The Girl and I took the three day British Baking Classics class at the King Arthur Flour campus in Vermont back in March, one of the things we made were currant scones.
The scones we made in class were SPOT ON and so I was really excited to see if I would be able to recreate them {using the recipe our class was given} at home in my own oven.
And well… I did. And not only did they taste exactly like the ones we had made in class, but the HH and I both decided that the scones were perfect and simply could not be improved upon.
I love it when that happens. I love it when you find the perfect recipe for something and you’re like… Okay, I can move on now. I don’t need to try another scone recipe because THIS IS THE ONE!
Trust me, you need to make these! {And yes, you can use raisins instead of currants}.
~Mavis
Currant Scones
Ingredients
2 ½ cups {270 grams} all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons sugar
6 tablespoons {85 grams} unsalted butter, cold
½ cup {85 grams} currants {or other add-ins}
1 large egg, separated {reserve the white for brushing on top of scones}
⅔ cup {155 grams} milk, cold
1 tablespoon {18 grams} sparkling sugar
Instructions
Preheat oven to 375 F
Combine the flour, baking powder, salt and sugar in a large bowl.
Cut the butter into small pieces, then cut in the flour, using a pastry cutter or your fingertips.
Stir in currants {or other add-ins}.
Mix the egg yolk with the milk, then pour the mixture into the dry ingredients. Stir the liquid into the dry, mixing just until the dough holds together without crumbling.
For the dough into a disk {about 1 ½” thick” on a parchment lined baking sheet and brush the tops with the reserved egg white.
Sprinkle it with sparkling sugar.
Cut the disk into 8 even wedges, then slightly separate the edges.
Bake the scones for 15 – 18 minutes or until golden brown and baked through.
Patty says
These look delicious!
Mel says
I’m so tired that I read this as “Current Scones,” as though you always have scones available but these are the kind you are currently eating.
I love to keep scones in the freezer (cut but unbaked) and bake directly from frozen (double up your pans or use several layers of parchment to prevent the bottoms from burning).
Dianne says
Don’t worry too much, Mel. I thought exactly the same thing. As if these were recent scones to be eaten LOL
Mary says
LOL
Mavis Butterfield says
I bake mine before putting them in the freezer. I am going to try your way though and see how it goes. Great idea Mel!
Emily says
I love this recipe! I made it a few times during lockdown and thought I would share that you can divide the dough and add the mix ins at the end if you want more than one flavor. My favorite is dried cranberries while my husband prefers chocolate chips. The split batch was perfect for us.
Heidi N. says
They look delicious. The photos made my mouth water!
Bev Moore says
They look terrific, definitely a must try! Why does the scale 1x, 2x, 3x only affect the 1st ingredient?
Mavis Butterfield says
I wish I knew. 🙁 I can’t seem to get the glitch fixed.
Linda Practical Parsimony says
I thought current scales were used to measure the current in the ocean. I am tired and eyes bothering me right now. Those do look delicious though.
Bonnie Schmidt says
I made these tonight. They were amazing! I used raisins and I grated the butter instead of cubing for easier blending. I love the sugar on top.
Tiffany says
I didn’t have any raisins or currents, but had dried figs! Chopped them up to raisin size. Worked great! Thanks for my new favorite scone recipe!
Beryl says
Very good recipe! I made them with blueberries…
Mavis Butterfield says
🙂
Dixie H Calhoun says
I love King Arthur flour, I buy 50 lbs at a time! That said, I tried this recipe. I soaked the currants in rum beforehand. Although tempted, I haven’t the nerve to drink the discarded rum from the soaking ;). I thought I did everything right. I opened my oven and the baking sheet was completely covered with the scones. I had spaced them evenly but wow, they spread out like crazy. They tasted devine! But I would like them to look right too. What can I do to correct this?
Mavis Butterfield says
I didn’t soak my currants in rum. I’ve made these scones multiple times following the recipe and they always turn out the same. I’ve never used rum. Maybe that had something to do with it?