Currant Cream Scones
Delight your taste buds with these irresistibly tender Currant Cream Scones, the perfect balance of buttery richness and delicate sweetness. Infused with the subtle tang of dried currants and a hint of vanilla, these scones are all about indulgence made simple. Using cold, cubed butter and heavy cream ensures a flaky, melt-in-your-mouth texture, while a golden egg wash and optional sprinkle of coarse sugar add an elegant finish. Ready in just 30 minutes, this easy recipe creates eight generously portioned scones that are perfect for breakfast, teatime, or a special brunch. Serve them warm with clotted cream, butter, or jam for a bakery-worthy experience right at home. Tags: buttery scones, currant scone recipe, easy homemade scones, perfect brunch scones.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.5 cups Dried currants
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 1 piece Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for topping, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the dried currants so they are evenly distributed throughout the dough.
In a small bowl, combine the heavy cream and vanilla extract.
Gradually pour the cream mixture into the dry ingredients, stirring gently until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat or roll the dough into a circle about 1 inch thick.
Cut the dough into 8 wedges, like a pie, and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the beaten egg for a golden finish. If desired, sprinkle coarse sugar on top for added sweetness and texture.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Serve warm or at room temperature with clotted cream, butter, or jam.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 13.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
