Cream Scones with Currants

The Royal Scone

Like many of you, I also pulled an all-nighter to watch every second of The Royal Wedding. And I was able to wrangle a group of friends to join me by promising them a proper English High Tea beginning at midnight here in Los Angeles with freshly baked scones, finger sandwiches and a variety of English teas.

Here is my recipe for Cream Scones with Currants that I came up with on the spot in honor of William and Kate’s special day.  These can be whipped up in minutes and served right out of the oven.

Cream Scones with Currants

Servings: 8 scones

Ingredients:

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons cold butter cut into cubes

1/4 cup sugar

the zest of half a lemon

1/4 cup currants

1 cup heavy cream, plus a little for brushing

sugar to sprinkle on top

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine flour, baking powder and salt.

Add cold butter cubes to flour mixture and pinch cubes into the flour until you have a crumbly mixture.

In a small bowl, combine sugar, lemon zest and currants.  Toss sugar to coat zest and currants and then add to the flour mixture and mix well.

Make a well in the middle of the bowl and slowly add the cream, while tossing the flour with a fork until moistened.  Knead dough a few times just to bring the dough completely together.  Dough will be sticky.  Pat into a round disk about 1 1/2 thick.  Don’t work the dough too much.

Cut dough into 8 wedges and place on a baking sheet lined with parchment paper about 1 inch apart.

Brush top of scones with cream and sprinkle a pinch of sugar on top.

Bake for about 30 minutes (rotating baking sheet halfway through for even baking) until scones are a light golden brown in color.

Serve warm with clotted cream and your favorite flavor of fruit jam.

One Response to Cream Scones with Currants

  1. Ana says:

    Hi there,
    I just love your website and I just love how real you are with your recipes! I would really appreciate having your recipes for the finger sandwiches which you had mentioned in your article on Royal Scones. I’ll a also a big fan of yours on the Y&R and you are a breath of fresh air that has revived an old fan to watch again! Keep up the great works and thank you so much for sharing your passion of food! Ana

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