The King's Scones With Currants Recipe

READY IN: 39mins
Recipe by NcMysteryShopper

This Currant Scone recipe is from the romantic Castle Marne Bed and Breakfast in Denver. They are as exquisite as the B&B.

Top Review by evelynathens

I made a 1/2 recipe of this and used some raisins I've been soaking for a few months in vanilla-scented vodka, instead of the currants. They are everything a scone should be, a bit dry and crisp on the outside, with a fine, tender crumb within. We enjoyed these for breakfast, slathered with butter and strawberry jam.

Ingredients Nutrition

Directions

  1. In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended.
  2. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal.
  3. Stir in the currants.
  4. Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl; Gather the dough together with your hands into a ball; Put on a lightly floured board and roll or pat into a circle; Using a small heart shape or daisy shaped cookie cutter cut into individual scones.
  5. Place 1 1/2 inches apart on lightly greased baking sheet; If you wish, brush the tops of half the scones with cream; Lightly sprinkle on a mixture of cinnamon and sugar.
  6. Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown.
  7. Serve warm with creme fraiche, raspberry butter or lemon curd.

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