Currant Scones

Currant scones with salted butter, homemade blackcurrant jelly, and scrambled eggs

The key to a great scone is handling the dough as little as possible. The more it is handled, the tougher and drier it will become. Scones become stones, as it were.

I used Corinthian currants from Vostizza, which are highly flavoured and juicy, and they invite snacking. They are made from tiny, richly purple black grapes.


2 C plain flour

2 T sugar

2 tsp baking powder

1/4 tsp salt

60g cold chunks of unsalted butter

1/2 C dried currants

1 large egg

1/2 brimming cup of milk


Preheat the oven to 220C.

In a large bowl, mix the flour, sugar, baking powder, and salt. Either rub in or cut in the butter until the whole attains a coarse texture. Stir in the currants, then mix in the egg and milk, stopping the very instant the dough just comes together.

On a lightly floured surface, pat the dough out into a slab the size of a small dinner plate. Either cut into rounds or divide into six wedges (I am lazy, and therefore make scones into wedges).

Place the scones on a greased baking sheet and brush the tops with milk. Bake for 15 minutes until golden. Serve warm with salted butter and/or jam.


About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

One response to “Currant Scones”

  1. Peter R says :

    Keep them coming, Tim! I’m kind of tempted to start replying with my own culinary travels!

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