Currant Scone Mix
Elevate your breakfast or teatime with this Currant Scone Mix, a delightful recipe that combines buttery, tender scones with the subtle sweetness of dried currants. Perfectly golden and soft, these scones feature a rich, flaky texture achieved by cutting cold, cubed butter into the flour mixture—a classic baking technique that ensures the ultimate crumb. With just 15 minutes of prep time, this recipe is as fuss-free as it is irresistible. The optional sprinkle of coarse sugar lends a slight crunch and a touch of sparkle, making these scones as visually appealing as they are delicious. Serve warm with a dollop of clotted cream or a smear of your favorite jam for a comforting treat that’s perfect for brunch, an afternoon snack, or pairing with tea.
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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 cup unsalted butter, cold and cubed
- 0.5 cup dried currants
- 0.75 cup heavy cream
- 1 whole large egg
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the dried currants, dispersing them evenly through the mixture.
In a separate small bowl, whisk together the heavy cream and the egg until smooth.
Pour the cream mixture into the dry ingredients and stir gently with a fork until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring everything together.
Shape the dough into a round disc about 1 inch thick. Cut the disc into 8 equal wedges and transfer them to the prepared baking sheet.
If desired, brush the tops of the scones with a little additional heavy cream and sprinkle with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and baked through.
Remove from the oven and allow to cool slightly on the baking sheet before serving warm.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 336.6 g | 122% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 135.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 198 mg | 15% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1199 mg | 26% | |
*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.
