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Quick Currant Scones

Rated as 3.67 out of 5 Stars

"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."
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1 h servings 326
Original recipe yields 8 servings (8 scones)


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  1. 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.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
  4. Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
  5. Bake in the preheated oven until lightly browned, 12 to 15 minutes.

Nutrition Facts

Per Serving: 326 calories; 18.8 35.7 4.5 56 110 Full nutrition

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Read all reviews 3
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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 c...

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 ing...

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.