Chef’s Recipe: Currant Scones


Currant Scones are simple and delicious. They are featured as part of the Autumn High Tea menu paired with strawberry jam and Devon-style cream, a mouthwatering combination definitely worth a try. We are happy to share our in-house recipe for you to try at home.

Ingredients US Metric
All-purpose flour 5 1/2 cups 697 grams
Baking powder 1 Tbsp 11 grams
Sugar 1/2 cup 97 grams
Dried black currants 3/4 cup 115 grams
Unsalted butter cubes (cold) 1/2 lb 227 grams
Milk 1 cup 240 ml
Eggs (fork beaten) 1 cup 240 ml

*Egg quantity will vary depending on the size of the eggs.

  1. Preheat oven to 350°F (175°C).
  2. Combine all dry ingredients.
  3. Crumble or cut butter into dry ingredients until it resembles pea-size chunks.
  4. Create a well in the dry ingredients.
  5. Add milk and eggs and mix until mixture is fully combined (do not over mix).
  6. Roll dough to approximately 2/3 of an inch (1.75cm).
  7. Cut dough into desired shape with cookie cutter.
  8. Egg wash and lightly sugar tops of scones.
  9. Bake for 25-35 minutes or until golden brow.

This recipe yields approximately 10 scones.

Download and print: Currant Scone Recipe