This is a print preview of "Scottish Currant Scones" recipe.

Scottish Currant Scones Recipe
by B Innes

Scottish Currant Scones

Warm Scottish Scones with sweet Currants are a treat for breakfast any time of year, or for that matter any time of day.

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Scottish
Cook time: Servings: 12


  • ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  • 1 egg beaten
  • 2 cups flour - sifted
  • 2 tbs sugar
  • 1 tbs baking powder
  • ½ tsp salt
  • 1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
  • 1½ cups currants


  1. Preheat your oven  to 425º
  2. In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.
  3. Place the flour into a bowl and add the currants mixing to completely combine the  currants and getting them floured and small clumps  broken up.
  4.  Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.
  5. Place onto a well floured surface and knead 8- 10 times gently.  Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½" thickness then cut each into 6 pie shaped segments.  
  6. Place the segments onto a greased sheet pan,or one with a silpat.  A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones.  Place into the center of the oven and bake for  12 minutes until the tops are lightly browned.
  7. Remove from the sheet pan to a wire rack to cool slightly and enjoy.