Total Time
28mins
Prep 10 mins
Cook 18 mins

Top these with Strawberry Preserves and Double Cream.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine flour, sugar, baking powder and salt in a large bowl.
  3. Cut in butter until mixture resembles coarse meal.
  4. Mix in currants and zest.
  5. Beat 1 egg with 1 egg yolk in small bowl; whisk in cream.
  6. Add to flour-butter mixture and stir until dough pulls away from sides of bowl.
  7. Turn out on lightly-floured surface and knead gently until smooth.
  8. Roll out to thickness of 1 inch.
  9. Cut into 3 inch rounds with cookie cutter.
  10. Transfer to baking sheet, spacing 1 inch apart.
  11. Brush tops with egg white and sprinkle lightly with sugar.
  12. Bake until puffy and light-brown, about 18 minutes.

Reviews

(1)
Most Helpful

These were truly superb! Not too sweet, and a perfect base for some orange marmalade. I used dried cranberries instead of currants, and they added just the right amount of sweetness to the recipe. I am certainly going to make this again, especially since my Microplane zester gets the orange peel so fluffly and fine it just totally incorporates itself into the scone.

Mirj June 28, 2003

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