Best 7 Quick Currant Scones Recipes

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**Scones: A Delightful Treat for Any Occasion**

Scones, a delectable treat with a crumbly texture and a variety of flavors, have become a popular choice for breakfast, brunch, or afternoon tea. Originating from Scotland, these individual pastries are typically made with flour, butter, milk, baking powder, and sugar, and can be enhanced with various additions such as fruits, nuts, cheese, or savory herbs. This article presents a collection of quick and easy currant scones recipes that cater to different dietary preferences, including gluten-free and vegan options. Each recipe offers step-by-step instructions and helpful tips to ensure a successful baking experience. Whether you prefer traditional scones with plump currants, a gluten-free version for those with dietary restrictions, or a vegan alternative that caters to plant-based diets, this article has a recipe to satisfy every palate.

Let's cook with our recipes!

QUICK CURRANT SCONES



Quick Currant Scones image

This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You'll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants.

Provided by www.funfamilydinners.com

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 ¼ cups sifted all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
½ cup unsalted butter, cut into small pieces
10 tablespoons heavy whipping cream
½ cup currants

Steps:

  • Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.
  • Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.
  • Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned, 12 to 15 minutes.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 35.7 g, Cholesterol 56 mg, Fat 18.8 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 11.6 g, Sodium 110.3 mg, Sugar 7.7 g

OATMEAL-CURRANT SCONES



Oatmeal-Currant Scones image

These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam.

Provided by Alison

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 16

Number Of Ingredients 11

¼ cup orange juice
¼ cup water
1 cup dried currants
2 cups rolled oats
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons white sugar
1 cup unsalted butter, cubed
1.3 cups cold milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
  • In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
  • Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
  • Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
  • Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 35.2 g, Cholesterol 32.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 296.5 mg, Sugar 9.8 g

CURRANT SCONES



Currant Scones image

In Britain, these are teatime favorites, but in the States, we like them for breakfast, too. You'll get tall, flaky, buttery scones that are excellent partners with your finest jams.

Provided by Sarabeth Levine

Categories     Mixer     Breakfast     Brunch     Bake     Christmas     Mother's Day     New Year's Day     Currant     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 scones

Number Of Ingredients 10

3/4 cup whole milk
2 large eggs, chilled
3 cups unbleached all-purpose flour, plus more as needed
1 tablespoon plus 1 teaspoon baking powder
2 tablespoons superfine sugar
1/4 teaspoon fine sea salt
A few gratings of fresh nutmeg
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup dried currants
1 large egg, well beaten with a hand blender, for glazing

Steps:

  • 1. Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper.
  • 2. TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together. TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together.
  • 3. Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a 3/4-inch-thick round.
  • 4. Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. To get the most biscuits out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise).
  • 5. Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.

CREAM SCONES WITH CURRANTS



Cream Scones with Currants image

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 25m

Yield Makes 6

Number Of Ingredients 9

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2/3 cup dried currants
Sanding sugar (optional)

Steps:

  • Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  • With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  • Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 464 g, Fat 25 g, Fiber 2 g, Protein 7 g, SaturatedFat 15 g

ORANGE-CURRANT SCONES



Orange-Currant Scones image

The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants.

Provided by Julia Moskin

Categories     breakfast, quick, side dish

Time 30m

Yield 8 to 12 scones

Number Of Ingredients 10

3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Freshly grated zest of 1 orange or tangerine
1/4 pound (1 stick) cold unsalted butter, cubed
1 large egg, lightly beaten
1 cup heavy cream
1 cup currants, or use raisins, dried cranberries or small chunks of other dried fruit
Egg wash (2 large eggs beaten with 1 tablespoon water)
2 tablespoons brown sugar, for sprinkling (optional)

Steps:

  • Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
  • Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
  • Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
  • Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
  • Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

CURRANT SCONES



Currant Scones image

Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.

Provided by jennifermo

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

¾ cup dried currants
4 ¾ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup white sugar
1 ¼ teaspoons salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
1 ½ cups buttermilk
1 teaspoon lemon zest
2 tablespoons melted butter
¼ cup coarse sugar crystals

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cover currants with warm water in a bowl and set aside to moisten.
  • Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
  • Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
  • Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
  • Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
  • Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.

Nutrition Facts : Calories 428 calories, Carbohydrate 58.7 g, Cholesterol 49.5 mg, Fat 19 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.8 g, Sodium 492.5 mg, Sugar 20.2 g

CURRANT SCONES



Currant Scones image

These teatime treats come courtesy of Letty Hampton of Oxford, Michigan, whose mother made them back home in Scotland.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 25m

Number Of Ingredients 10

2 cups all-purpose flour (spooned and leveled), plus more for work surface
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
3/4 cup dried currants
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 tablespoon milk

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
  • With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
  • Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
  • Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 191 g, Fat 8 g, Fiber 1 g, Protein 4 g

Tips:

  • Prep your ingredients: Before you start baking, measure and prep all of your ingredients so that you have everything you need ready to go.
  • Use fresh or frozen currants: If you're using fresh currants, rinse them well and pat them dry before adding them to the scones. If you're using frozen currants, thaw them completely before using.
  • Don't overwork the dough: When you're mixing the scone dough, be careful not to overwork it. Overworking the dough will make the scones tough.
  • Chill the dough before baking: After you've mixed the dough, chill it in the refrigerator for at least 30 minutes before baking. Chilling the dough will help the scones to rise better.
  • Bake the scones until they're golden brown: Keep an eye on the scones while they're baking and remove them from the oven when they're golden brown. Overbaking the scones will make them dry.

Conclusion:

These quick currant scones are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With their simple ingredients and quick preparation time, these scones are sure to become a favorite in your home. Whether you're a seasoned baker or a beginner, give these scones a try and enjoy their delicious currant flavor!

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