Currant scones

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some biscuits are sitting on top of a baking sheet and it looks like they have been baked in the oven

Adapted from Tartine's most delicious recipe. Find the Lemon Cream recipe here. UPDATE: I recently re-wrote the recipe as a half recipe, because I found myself always making the half recipe, which yields a more manageable amount (6 to 8 as opposed to 16-18). As always, for best results, use a digital scale to measure. Sugar: You can sprinkle the scones with granulated sugar before baking, but turbinado sugar makes for an especially tasty and pretty crust. Salt: If you are using Morton Kosher…

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some biscuits and a cup of coffee on a wooden table

Adapted from Tartine Notes: Tartine’s recipe calls for Zante currants, which should be plumped in warm water for 10 minutes, then drained. I made a half recipe, but if you feel like making a whole recipe, follow this recipe. I have frozen the raw scone dough, too, and baked the scones after thawing the dough overnight in the fridge. Worked beautifully.

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fresh cranberry scones on a cooling rack with leaves and berries around them

These Redcurrant Scones make a perfect breakfast, brunch, or an afternoon coffee break! They are so simple to make but delicious treat that is very much enjoyed by our family. Light, moist, and fluffy, every bite melt in your mouth.

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chocolate chip cookies sitting on top of a piece of parchment paper

The best light and flaky cream scones! This easy scone recipe is made with heavy whipping cream and dried cherries, cranberries or currants. Substitute chocolate chips if you prefer. A classic sweet scone recipe.

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four scones sitting on top of a white cloth

When The Girl and I took the three day British Baking Classics class at the King Arthur Flour campus in Vermont back in March, one of the things we made were currant scones. The scones we made in class were SPOT ON and so I was really excited to see if I would be able Read More >>

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four biscuits on a white plate with blueberries

Freshly Delicious These scones were made sometime in March this year, LOL. I took photos, wasn’t sure whether I really liked the photos, and so I just put them aside. Now you know the year is comin…

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two biscuits with jam on them sitting on a plate

Buttery rich American scones are a coffeehouse staple, but the fluffy and tender British original has a refined appeal all its own. British scones are not as sweet or as rich as American scones, and that makes them more suitable for serving with butter and jam. To make the lightest, fluffiest scones, we added more than the usual amount of leavening: 2 teaspoons of baking powder per cup of flour. Rather than leaving pieces of cold butter in the dry ingredients as we do for flaky biscuits, we…

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