I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
10 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.

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  • Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.

  • On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.

  • Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

Nutrition Facts

239 calories; protein 4.3g; carbohydrates 36.8g; fat 8.7g; cholesterol 46.7mg; sodium 191.2mg. Full Nutrition
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Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2006
Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was delicious. I froze the leftovers, and reheated them in the microwave for about 30 sec. They were still great. Thanks! UPDATE: Do NOT forget to let them stand 15 mn. I forgot the second time I made them, and they turned out pretty bad. Read More
(97)

Most helpful critical review

Rating: 3 stars
03/04/2007
These scones just didn't do it for me. I added blueberries and sprinkled the tops with sugar but they just weren't sweet enough for my tastes. I might also add that they were not the dense and flaky texture I look for in a scone but were soft and fluffy like muffin tops. I would consider using these with ham and cheese for a savory brunch item but never again with fruit. Probably just never again. Read More
(8)
153 Ratings
  • 5 star values: 113
  • 4 star values: 32
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
04/29/2006
Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was delicious. I froze the leftovers, and reheated them in the microwave for about 30 sec. They were still great. Thanks! UPDATE: Do NOT forget to let them stand 15 mn. I forgot the second time I made them, and they turned out pretty bad. Read More
(97)
Rating: 5 stars
08/23/2005
These scones were great! I used two cups of flour, added dried cranberries (no curants on hand), patted into a circle, cut into 8 wedges, brushed with honey instead of egg, and baked in a circle with a little space in between on parchment. They rose beautifully, baked to a golden brown, were light and fluffy, and tasted very good. These were fast and easy and I will make them again. Thanks for the recipe! Read More
(73)
Rating: 5 stars
09/25/2005
These scones turned out fantastic! Moist & fluffy. I only had salted butter in but they still turned out great. The dough was a bit moist so I didn't bother rolling out the dough. Instead, I just divided the dough into eight pieces and pressed them into circles. I also didn't bother brushing the tops of the scones with the egg yolk. To me, that just didn't seem necessary. I will defnintely make these again!! Read More
(65)
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Rating: 5 stars
05/02/2012
Wonderful scone recipe - I froze the butter and then grated it into the dry ingredients. I also added a tsp. of vanilla and an additional Tbsp. of sugar, as I love a sweet scone. I used half and half instead of milk and after the egg wash topped them off with turbinado sugar for that extra added crunch. These are delicious with currants or raisins and a wonderful base for add-in's like dried cranberries and orange zest or mini chocolate chips. Delicious, light and moist - perfect with a cup of tea! Read More
(45)
Rating: 5 stars
09/17/2003
these were really good and not too sweet. I doubled it and made twelve nice sized scones. I also added blueberries to half of them and made an icing sugar glaze ( I flavored it with almond but might also try lemon or maple). Note: when I doubled this recipe I did not need to double the milk and did not double the baking powder. Worked great!!! Read More
(35)
Rating: 5 stars
09/17/2003
Killer recipe. I substitute buttermilk for milk and everyone (including my two year old) loves them. Sometimes I skip the egg wash because I bake these at my bed and breakfast and they are still a hit. Thanks! Read More
(34)
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Rating: 5 stars
10/19/2006
Excellent recipe!! I have made this over and over again. Easily made with everyday items. I have made them with frozen blueberries, lemon and poppyseeds and even with Splenda. They come out perfect everytime. Don't waste time rolling them out, just pat into a thick circle and cut into 8 wedges. Top with sugar, bake and enjoy! Read More
(30)
Rating: 5 stars
04/26/2006
I love this recipe! I've made it again and again. These scones are the real deal, not muffins in disguise. The flavor and texture are just right. To make it slightly easier, I just pat the dough into a large circle and divide it into eight triangles. Then I sprinkle with sugar rather than doing the egg wash. Read More
(24)
Rating: 5 stars
07/06/2006
I added a little less sugar, 4 Tbsp instead of 5. And with no milk on hand, I used non fat yogurt diluted with a touch of water. And yes the waiting time is essential. Wonderful texture. I've tried tons of scone recipes and this is by far my favourite. Read More
(21)
Rating: 3 stars
03/04/2007
These scones just didn't do it for me. I added blueberries and sprinkled the tops with sugar but they just weren't sweet enough for my tastes. I might also add that they were not the dense and flaky texture I look for in a scone but were soft and fluffy like muffin tops. I would consider using these with ham and cheese for a savory brunch item but never again with fruit. Probably just never again. Read More
(8)
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