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British-Style Currant Scones Recipe

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4 from 5 reviews

These classic British-style scones are tender, flaky, and quick to prepare, making them a perfect treat for teatime or breakfast. With a slightly sweet flavor and bursts of dried currants, they bake up golden and fluffy, ideal served warm with butter, clotted cream, or jam.

Ingredients

Dry Ingredients

  • 3 cups (360g) all-purpose flour
  • 1/3 cup (65g) sugar
  • 2 Tbsp baking powder
  • 1/2 tsp salt

Fat and Mix-ins

  • 8 Tbsp (115g) unsalted cold butter
  • 3/4 cup (100g) dried currants

Wet Ingredients

  • 1/2 cup (125ml) whole milk or cream
  • 2 large eggs

Instructions

  1. Preheat oven: Set your oven to 500°F (260°C) to get it nice and hot for the initial baking phase.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  3. Add butter: Cut the cold butter into small pieces and work it into the dry ingredients using your fingers until the mixture looks like coarse crumbs.
  4. Incorporate currants: Stir in the dried currants or any other desired mix-ins until evenly distributed.
  5. Combine wet ingredients: In a small bowl, whisk together the milk (or cream) and eggs.
  6. Form dough: Gradually add the wet mixture to the dry mixture a little at a time, stirring gently with a spoon or spatula until a soft dough forms. Be cautious not to add all the liquid at once as you might not need it all.
  7. Knead dough: Lightly flour a surface and your hands, then knead the dough several times until it is smooth and crack-free.
  8. Shape and cut scones: Press the dough to about 1 inch (25mm) thickness. Use a round biscuit cutter or a glass to cut out the scones. Gather scraps, knead lightly, and cut more scones.
  9. Prepare for baking: Place the scones on a lined baking sheet. Brush their tops with the remaining milk and egg mixture or a fresh egg wash made from one egg and 1 tsp milk, cream, or water.
  10. Bake: Reduce oven temperature to 425°F (215°C). Bake smaller scones for 10-12 minutes and larger ones for 12-15 minutes until golden brown on top.
  11. Cool and serve: Let the scones cool on a wire rack. Serve warm or at room temperature with butter, clotted cream, whipped cream, lemon curd, or jam for a delicious treat.

Notes

  • Use cold butter to ensure a flaky texture.
  • You can substitute currants with raisins, dried cranberries, or chocolate chips for variety.
  • Whole milk or cream can be used; cream will result in richer scones.
  • Scones are best eaten the day they are made but are still acceptable the next day if stored properly.
  • For a golden top, brushing with an egg wash is recommended.
  • Adjust baking time depending on scone size to avoid under or overbaking.

Find it online: https://recipesbyliza.com/british-style-currant-scones-recipe/