Seriously the most ultimate currant scones, ever!!!! trust me on this one.

(preheat the oven to 375)

4 cups all purpose flour
1 cup cold butter (unsalted)
1/2 cup of granulated sugar
1T baking powder
1/2 T baking soda
1/4 t salt
1 cup currants
2 cups buttermilk or whipping cream, personally I prefer buttermilk.

mix the flour salt and B.P and B.S and sugar in a medium size bowl....
take a pastry cutter and sable the butter
( make it into itty bitty pieces)
when it looks sandy add the currants...
make a well in the middle and add the milk.
bring it together as best as you can
have a bowl of flour to toss on the counter so it doesn't stick....
put it on the counter and make into a rectangle
Cut it into THREE pieces and stack them...press down gently back into a rectangle.
* DO THIS FIVE TIMES*
on the fifth time take a rolling pin and roll it out till it's almost and inch and a quarter thick
divide it in half and then cut triangles
brush the tops with egg wash and chuck a crapload of sugar on it.....

bake at 375 for 6 minutes then put the oven temperature down to 350....

bake them until golden brown.....

If my scones can change one persons life for the better I've done my job in this world. I truly believe in the power of the currant scone....


you can replace the currants with lavendar and white chocolate and lemon zest, just a teaspoon of dried or 1 T of fresh chopped flower's. lavendar is very astringent and has alot of purfume oils so be gentle with it.... another version that I like is dark choc./ roasted hazelnut, or milk and pistachio, or white and pistachio, or dried cherries soaked in brandy and chopped with white chocolate....

keep your butter cold and handle them as little as possible....

Cherry Cardomom Scones.

I got this recipe from a Bed and Breakfast I stayed at in Scotland. I worked with the measurements to suit US flour and butter. I have been making these scones for tea parties for years. I sometimes substitute dried Pineapple, Dates, Raisins, Currants , Cranberries or Blueberries for the Cherries.

2 cups unbleached white flour
1/3 cup sugar
11/2 tsp baking powder
1 tsp ground cardamom
1/2 tsp baking soda
1/4 tsp salt
6 TB unsalted, softened butter
1 egg
1/2 cup buttermilk or plain kefir
1 tsp vanilla extract
2/3 cup dried cherries, coarsely chopped


Preheat oven to 400°F. Line a cookie sheet with parchment paper (do not spray or oil) and set aside. Combine the flour, sugar, baking powder, cardamom, baking soda and salt in a large bowl.

With a pastry cutter or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.

In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour mixture. Stir to combine. Gently fold in the cherries.

Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably. Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean. Cool on rack.

Well, you've probably had your tea party but here is a lovely scone recipe that I have used a lot. It is very good with blueberries but I have substituted a lot of different fruit (including pears and candied ginger) in this recipe:

Fresh Blueberry Scones

2 cups unbleached all-purpose flour or pastry flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs, beaten
1/3 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1 cup blueberries, picked over and rinsed
2 tablespoons melted butter
2 tablespoons granulated sugar

Preheat the oven to 375°F. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers.

Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.

Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.

Brush with melted butter and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a wire rack. Yield: Ten scones.

For Orange Cranberry-Walnut: substitute generous 1/2 cup of dried cranberries and generous 1/2 cup of walnuts for the blueberries, and 1 tbsp. orange zest or oil for the lemon

Here's my article all about scones, with a collection of recipes (I love them!):

Scones and Democracy: www.recipe4living.com/Common/...cle.aspx