3 Reviews

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.

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evelyn/athens May 26, 2007

I made a half recipe just for DH and used the full sugar and fat content. As he doesn't enjoy the taste of liquor I used heated apple juice to soak the currents in and for the top I just just brushed on egg white and sugar without the cinnamon. Instead of cutting the scones out I made a round of dough about 3/4 of an inch thick and cut 6 wedges as we prefer the wedge shaped scones. They baked up beautifully- high, golden and light and there are lots of currants in them. DH said that they have to be worth at least 5 stars and why didn't I make the full batch!. Normally it would be unlikely that he would finish 6 before they went stale and hard. This is a wonderful scone recipe.

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Annacia January 09, 2007

These are the best scones I've ever had! Dh said "these are better than Starbucks!" This easy-to-make recipe makes a lot of dough which I found easier to handle in sections, but they are scrumptous! We will be having these often! Thanks for sharing~

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ellie_ January 22, 2006
The King's Scones With Currants Recipe