Currant Scones (Made with Fresh Currants)

currant scones with fresh currants

Tender and delicious, these berry scones pair perfectly with a cup of tea and come together in minutes.


Units Scale
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 3 tablespoons butter
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1 tablespoon milk
  • 1/2 cup fresh currants


Preheat oven to 425℉.

In a medium bowl, mix together dry ingredients (flour, sugar, baking powder). Cut in the butter with a pastry blender.

Add the egg, almond extract, and milk to the flour mixture. Mix until just blended – don’t overwork the dough. Gently stir in currants.

Line a baking sheet with parchment paper. Drop large tablespoons of the currant scone batter onto the prepared baking sheet. Leave at least an inch between scones to allow them room to spread.

Bake for 12 to 15 minutes, until golden brown around the edges. Remove from oven and place on wire rack to cool.

Once cooled, store in an airtight container. These are best eaten within a few days because the currants are so moist.


If you like, you can sprinkle the scones with granulated sugar before baking for a sweeter treat.

Keywords: scone, currants, summer recipes