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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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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...

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.

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...