Currant Scone Recipe

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



  • 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


  • Preheat oven to 425 F. Cover a cookie sheet with parchment paper; set aside.
  • 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.
  • Turn dough out onto a clean work surface and knead a few times. Roll out to 1/2-inch
  • thickness, and cut into circles with a biscuit cutter. Place scones on prepared baking sheet.
  • Bake for about 15 minutes.
  • Serve hot with butter and jam.

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

  • Published on Apr 2, 2019
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