Currant Scone Recipe

Tart, homegrown currants shine in this simple scone recipe, perfect for a weekend breakfast or afternoon snack with butter and jam.

| May/June 2019

Photo by Getty Images/nicolamargaret

Yields 12 scones.


  • 3 cups unbleached white flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into pats
  • 1 cup currants
  • 1-1/2 cups unflavored yogurt
  • Butter and jam


  1. Preheat oven to 425 F. Cover a cookie sheet with parchment paper; set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter. Add currants and yogurt, and stir to form a dough.
  3. Turn dough out onto a clean work surface and knead a few times. Roll out to 1/2-inch
  4. thickness, and cut into circles with a biscuit cutter. Place scones on prepared baking sheet.
  5. Bake for about 15 minutes.
  6. Serve hot with butter and jam.

Learn how to grow and harvest currants in All About Growing Currants.

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