This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You'll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
8
Yield:
8 scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.

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  • Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.

  • Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.

  • Bake in the preheated oven until lightly browned, 12 to 15 minutes.

Nutrition Facts

326 calories; protein 4.5g; carbohydrates 35.7g; fat 18.8g; cholesterol 56mg; sodium 110.3mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
02/24/2013
Had to add an extra bit of moisture to get it to stick together. Very nice! Added an extra 1/4 cup of currants to use the box I had. Read More
(2)

Most helpful critical review

Rating: 2 stars
07/30/2013
This recipe was too dry. After more than 30 minutes it did not set. I had to add more cream to keep it together. I ended up cooking them in a pie dish to keep from crumbling. I also had to cook them twice the time called for. Taste is also bland. This did not work out! Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/24/2013
Had to add an extra bit of moisture to get it to stick together. Very nice! Added an extra 1/4 cup of currants to use the box I had. Read More
(2)
Rating: 2 stars
07/30/2013
This recipe was too dry. After more than 30 minutes it did not set. I had to add more cream to keep it together. I ended up cooking them in a pie dish to keep from crumbling. I also had to cook them twice the time called for. Taste is also bland. This did not work out! Read More
(2)
Rating: 5 stars
02/25/2013
At first bite I thought these were good but average. However the more I ate the more I appreciated the texture and flavor. Plan to use more cream than stated in the recipe to combine the ingredients thoroughly. These are excellent scones. Read More
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Rating: 4 stars
08/06/2020
Easy to make. Love that the food processor was used for the first half. One thing I did do was add an additional 1/4-1/2 cup more whipping cream and instead of 1/4 cup currants I used almost a half cup dried blueberries and sprinkled the tops before baking with a little sugar. Moist and delicious. Oh and I used salted butter with just a pinch of salt. Everyone ate them up. Read More