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Jun 22, 2005 04:07 AM

best recipe for classic scones with currants

  • s

Did a search for scone recipe and only came up with "cheddar-dill scones". Looking for a classic recipe, with the tiny currants. Please help.

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  1. this is a recipe i really like. it doesn't contain currants, but i've added raisins (i add them to the dry mixture before adding the buttermilk, and sometimes soak them first, but not always). the amount...i've generally used about a handful or two.

    4 Replies
    1. re: kristen

      Thank you for the site. Where I live there is no buttermilk. Any idea what could be used as a substitute?

      1. re: soodysoo

        actually, i can't usually find buttermilk either! i have had good results with plain lowfat yogurt. the brand that i get tends to be thinner and runnier than most yogurts, and that works well.

        1. re: soodysoo

          You could also use soured milk. Add 1 tblsp of white vinegar or lemon juice to one cup of milk. Let sit about 5 minutes to clabber (altho I usually don't wait that long)

          1. re: soodysoo

            You can used dried buttermilk powder in a canister, works fine for baking and has a very long shelf life. There are instructions on the box to give you the right liquid ratio.

        2. Here's my fave scone recipe. In lieu of buttermilk, you could use thinned-down plain yogurt (2/3 yogurt, 1/3 water or milk) or soured milk (1 TB white vinegar or lemon juice added to 1 cup lukewarm milk; let stand 10 minutes).

          TeaTime Scones

          2 cups very hot water
          1/2 cup currants
          1/2 cup golden raisins (optional)

          3 cups all-purpose flour
          1/3 cup sugar
          2 1/2 tsp. baking powder
          1/2 tsp. baking soda
          1/2 tsp. salt
          1/2 cup cold butter (4 oz, 1 stick)
          1/2 - 3/4 cup buttermilk
          Glaze: 1 egg yolk mixed with 1 TB cold water

          Preheat oven to 375 degrees. Pour hot water over currants and golden raisins. Set aside to “plump up” while you mix the dough. Sift together flour, sugar, baking powder, baking soda, and salt. Cut butter into chunks and cut into flour mixture using a pastry blender or your fingertips until mixture looks pebbly. Drain currants and raisins, and toss into dough. Using a fork, mix in buttermilk a little at a time, using just enough to get a soft, workable dough - don't let mixture get too wet.

          Turn dough out onto a lightly floured surface and knead gently three or four times to form a smooth, pliable dough. Pat dough into a circle approximately 3/4 " thick. Cut out scones using a biscuit cutter or the rim of a small glass. Place scones on greased cookie sheet and paint with glaze, using a pastry brush or the back of a spoon. Bake 15- 20 minutes until just golden brown.


          1. There's a really good cream scone recipe here:



            1. Thank you all!! Also, for the recipe for soured milk.

              1. I've posted this recipe before, but I searched here and couldn't find it either. Anyway, these are the EASIEST, tastiest scones---I used to make them for a coffee shop I worked for.

                Cream Scones
                Makes 8

                2 cups flour
                1/4 cup sugar
                1 TBSP. baking powder
                1/2 tsp. salt
                2/3 cup currants
                1-1/4 cups HEAVY CREAM (do not substitute)
                1 tsp. vanilla extract
                Sugar in the raw

                Preheat oven to 425F. Sift & combine dry ingredients in a med. bowl, stirring well with a fork. Add currants, tossing with the fork. Combine cream and vanilla; stir into dry mixture, using the fork, mixing to a rough mass. Knead BRIEFLY (4-5 turns) on a lightly floured surface. Pat into a 6-7" circle. Brush a small amount of cream (there's probably enough left clinging to the sides of the measuring cup yet) on top; sprinkle with Sugar in the Raw. Cut into 8 wedges. Separate and place on a parchement-covered baking sheet. Bake approx. 15 minutes. When done, they should be crunchy outside and tender and soft inside. Best if eaten while still warm.

                You can vary this recipe by replacing the 2/3 cup currants with raisins, nuts, coconut, or chocolate chips (the latter was the house favorite). "Pecan Praline" was another favorite---use chopped pecans and substitute an equal amount of BROWN sugar for the sugar.

                2 Replies
                1. re: Anne

                  I can confirm that these are delicious. I subed a 1/4 buttermilk and that worked fine. When I tried to sub 1/2 buttermilk, they were too puffy.

                  I am still trying to loose a couple of pounds that my scone-trials caused.

                  1. re: Anne

                    This is similar to the recipe I use, but mine uses no vanilla. It is so easy and fast because you don't have to cut in any butter. You can put the dry ingredients in a bowl the night before, then just add the cream in the morning. I make a variation with chopped dried apricots, and one with choppped apple and cinnamon sugar on top. I'll give the vanilla version a try.