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.

Method

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