Cream Scones + Currants

Cream Scones + Currants


I didn’t realize how delicious scones were until I made these. I’m not saying I am such a great scone baker; I simply enjoy the consistency of these snacks or even breakfast, along with a cup of coffee. The name itself has always sounded intimidating, and I keep brushing off this recipe, but I certainly have been keeping an eye on it just in case I were to be daring. But this have been really easy to make, no yeast packets required, and I am very excited of how it came out.

Quick side note: if you want to use dried cherries instead of currants, no big deal. Also add some chocolate chips, too. I pulled this recipe from Martha Stewart’s Everyday Food magazine, May 2012.


  • 3/4 cup + 1 tbsp cold heavy cream
  • 1 large egg
  • 2 cups all purpose flour, spooned and leveled. More for work surface.
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 6 tbsp cold unsalted butter, cut into small pieces
  • 2/3 cup dried currants
  • Sanding sugar (optional)


  • Preheat oven to 400°.
  • Whisk together 3/4 cup cream and egg.
  • In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into the flour mixture until it resembles coarse meal, with a few pea-sized pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  • Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tbsp cream and sprinkle with sanding sugar, if desired.
  • Bake until golden, 16 to 18 minutes, rotating sheets halfway through.

These scones are best eaten on the day that you bake them. Like most pastries, the fresher, the better.