This morning I baked a batch of currant scones. The kitchen smelled great – warm butter, flour, and fruit. They came out of the oven golden and crumbly, just how I like them.
My Take on the Recipe
These scones were easy to put together with just a bit of mixing and light handling of the dough. I chilled the dough briefly before rolling, which helped them hold their shape and rise nicely. My one tip is don’t overwork the mixture—just bring it together gently. I served them warm with a spoonful of my homemade quince jelly and a dollop of cream. They were a real treat—perfect for a relaxed morning tea or when friends drop by.
Quince Jelly: Get the recipe
If you’re in the mood for some home baking, give these a go. They’re easy to make, smell wonderful straight from the oven, and always go down well with visitors.
Recipe Card
To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!
🌟 🧙♀️ 🍰 🎉 🍽️ 🎂 🍰 🍪 🍩 🍪 🍰 🎂 🍽️ 🎉 🍰 🧙♀️ 🌟
Currant Bliss Scones
These sweet scones are full of dried fruit—currants in my case—and flavoured with a hint of orange, giving them a lovely, aromatic touch.
Ingredients
- 150 g dried currants (optional: sour cherries, raisins, sultanas, chopped sour apricots, blueberries)
- A splash of orange juice for soaking
- 150 g cold unsalted butter
- 500 g self-raising flour
- 2 level teaspoons baking powder
- 2 heaped teaspoons golden caster sugar
- 2 large eggs
- 4 tablespoons milk
Directions
- 𝗙𝗿𝘂𝗶𝘁 𝗦𝗼𝗮𝗸𝗶𝗻𝗴: Pop your dried fruit into a bowl and pour over just enough orange juice to cover. Let it soak up the goodness – ideally for a couple of hours.
- 𝗣𝗿𝗲𝗵𝗲𝗮𝘁 𝗢𝘃𝗲𝗻: Set your oven to 200°C.
- 𝗕𝘂𝘁𝘁𝗲𝗿: In a mixing bowl, combine the cold butter, flour, baking powder, sugar, and a pinch of sea salt. Rub it all together until you’ve got little cornflake-sized pieces.
- 𝗘𝗴𝗴𝘀: Make a well in the middle of your floury mix. Crack in the eggs and pour in the milk. Stir it all up with a spatula. 🌟
- 𝗙𝗿𝘂𝗶𝘁 𝗙𝘂𝘀𝗶𝗼𝗻: Drain your soaked fruit and add them to the mixture. If your dough needs a little extra love, sprinkle in a tiny splash of milk. We want a soft, dry dough – not too fussy.
- 𝗖𝗵𝗶𝗹𝗹: Gather your dough into a scruffy mass. Sprinkle some flour on top, cover the bowl with clingfilm, and let it chill in the fridge for 15 minutes.
- 𝗥𝗼𝗹𝗹𝗶𝗻𝗴 𝗢𝘂𝘁: Roll out your dough on a lightly floured surface. Aim for a thickness of 2 to 3 cm. Cut out circles using a 6 cm round cutter or the rim of a glass. Place them on a baking sheet.
- 𝗕𝗿𝘂𝘀𝗵: Brush the top of each scone with extra milk or melted butter.
- 𝗕𝗮𝗸𝗲: Into the oven they go! Bake for 12 to 15 minutes, or until they rise and turn golden.
- 𝗖𝗼𝗼𝗹: Once they’re out of the oven, let your scones cool down a bit. Patience – they’re worth the wait.
- 𝗦𝗲𝗿𝘃𝗲: Serve these beauties with clotted cream and a dollop of jam or lemon curd. Check out my recipe for delicious quince jelly: Get the Recipe
Nutrition
Per Serving: 580 calories; 33 g fat; 50.6 g carbohydrates; 20.3 g protein; 50 mg cholesterol; 760 mg sodium.Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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They look so beautiful especially with the quince jelly.
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Thanks so much, you have to try them out 😀🍏➡️🍎
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Yummy, I’ll have one please :) Maggie
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Hey Maggie, you are so welcome to hit me up for scones, anytime!! I know you’re both passionate travelers and hiking enthusiasts. New Zealand offers some of the most breathtaking hiking trails so it’s well worth a visit, but make sure to stop by for my scones first.
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I definitely will 😊 I visited NZ years ago, after university so I think it is time for a re-visit. Maggie
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Good to hear! Let me know…
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