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Does anyone have a good recipe for currant scones?

I loved the scones I had when visitng England. The scones here in America are terrible, not even close to the British scones. I would love the recipe so I can make them at home.

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6 Responses to “Does anyone have a good recipe for currant scones?”

  1. Tallblond28 said :

    There is only one tip i can give you sorry if it’s not what you want.

    Don’t put currents in them it totally ruins them in my opinion
    scones should be plain with clotted cream and jam with a nice cup of tea!!!!!!!!

    you could look up Devon cream tea or Cornwall cream tea and you’d probably get a recipe there

  2. Kate said :

    Currant Scones

    Prep: Cook: Ready in: 35 mins Serves: 10

    2 cups all-purpose
    1/4 cup light brown sugar
    1 teaspoon baking powder
    1 teaspoon cream of tartar
    1/2 teaspoon salt
    3/4 cup buttermilk
    2/3 cup currants
    1 tablespoon canola oil
    1 tablespoon low-fat milk
    Cooking Instructions
    1. Preheat oven to 350°F. Lightly oil a baking sheet or coat it with nonstick cooking spray.

    2. Whisk flour, brown sugar, baking powder, cream of tartar and salt in a large bowl. Stir together buttermilk, currants and oil in another bowl. Make a well in the center of the dry ingredients and gradually stir in the buttermilk mixture.

    3. Pat or roll the dough on a lightly floured surface, into a round about 1/2 inch thick. With a long knife, cut the round into 12 wedges and transfer to the prepared baking sheet. Brush the tops with milk. Bake for 15 to 20 minutes, or until golden brown. Serve warm.

  3. moff said :

    Here is a really nice recipe for Sultana scones (sorry its not current scones but they are kinda the same):


    2 cups self-raising flour
    pinch of salt
    30g butter, cut into small pieces
    1/3 cup caster sugar
    ¼ cup sultanas
    1 egg, lightly beaten
    ¾ cup milk
    extra milk, for glazing

    This recipe makes approximately 10 scones.


    Preheat oven to 210°C fan-forced/220°C electric/250°C gas. Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.

    Add sugar and sultanas and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.

    Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.

  4. Tina H said :
  5. Piglet said :

    This was my grandmother’s scone recipe:

    Preheat to a “hot” to “very hot” oven (say 350 to 400 °F)

    Rub a generous 2 oz hard margarine or shortening into 8 oz plain (US= all-purpose) flour which has been sifted into a bowl with EITHER 1 teaspoon cream of tartar and a half teaspoon of bicarbonate of soda OR two level teaspoons full of baking powder AND a generous pinch of salt. Work until you have a breadcrumb-like consistency.

    Add 2 level tablespoons of sugar (or more if you have a sweet tooth) and 2 oz dried fruit of choice (raisins, currants, mixed peel, chopped glacé cherries) if you want, otherwise leave as plain scones.

    Now you need the secret ingredient: “sour milk”. But because this is no longer possible to source or make, use buttermilk instead. (Adding lemon to milk does not work here because it changes the flavour too much). If you cannot source plain buttermilk either, use a runny plain jogurt or half milk, half jogurt. Basically you need a milk product with a distinctly “sour” taste!

    Add enough liquid to your scone mix to make a dough that is not sticky but similar to pastry only softer. It should probably be around a half cup…

    Making sure you do not overwork it, quickly form into a ball and then lightly roll out to about half and inch thick on a floured surface. Cut into plain shapes such as triangles with a knife or use a cutter to make rounds between one and a half to two inches in diameter.

    Place on a greased tray (the thicker the metal the more successful the scones) with a little space between them, brush a little milk mixed with sugar over the tops (but make sure it does not dribble down the sides otherwise they raise unevenly) and bake for 15-20 minutes until well risen and golden brown. If you find your scones do not raise as they should — they should double in height — try increasing the heat next time, before you try adding more baking powder).

    Serve with butter and jam for people to “help themselves”. Strawberry is considered “the best” but actually any jam is lovely on fresh scones — especially if homemade! If you do serve them with whipped heavy cream, it is put on instead of butter and the jam goes on top!

    Bon appetite!!

    My grandmother 1894-1988, was a professional cook who worked for Lord Leverhulme, so her scones were excellent. However, she did not use wholemeal. If you wish to make wholemeal scones, you will need to increase the baking powder and the liquid content. Otherwise it is the same. You can also make cheese scones, which are really lovely! Do not add sugar or fruit, just grated cheese. Also a little on top instead of glazing and sprinkle of cayenne pepper! Serve with butter or plain, especially with a nice soup!

  6. louisesept1970 said :

    Fruit scones

    Makes 15

    Preparation time less than 30 mins

    Cooking time 10 to 30 mins

    The yogurt helps to produce a light and tender scone. Use plump yellow sultanas or lexia raisins for an extra treat or substitute chopped chocolate and/or nuts for the sultanas. Or try dried cherries or chopped Medjool dates.
    275g/10oz rice flour
    50g/2oz tapioca flour
    4 tsp xanthan gum
    1 tsp salt
    4 tbsp caster sugar
    110g/4oz butter
    110g/4oz sultanas
    2 eggs, preferably free-range
    125ml-175ml/4-6fl oz natural yoghurt
    1 egg, beaten, for egg wash

    1. Preheat the oven to 250C/475F/Gas 9.
    2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
    3. Lightly whisk the eggs and natural yoghurt together.
    4. Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
    5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
    6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
    7. Serve split in half with butter and homemade raspberry jam.


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