Currant Scones




About: My name is Randy and I am a Community Manager in these here parts. In a previous life I had founded and run the Instructables Design Studio (RIP) @ Autodesk's Pier 9 Technology Center. I'm also the author ...

My mom is an expert baker. I keep trying to get her to post the stuff she makes on the site, but being far from an expert computer user, she has some technical limitations. On one of my last trips back home I took some pictures or her making scones and wrote down the recipe as to put it up as an Instructable for her.

She insists scones are really easy to make and she makes it look really easy. I have yet to try this myself to confirm whether or not this is the case. Nonetheless, these scones are delicious, especially when served warm from the oven.

While making these, she moved very quickly and as a result I missed out on some pictures. Others came out a little too blurry for my liking. That said, here are the pictures that I have. i think you can get a pretty good idea of the process from these pictures (even if a step or two is missing).


3-1/3 cup flour
1/2 cup sugar
2 tablespoons baking powder
6 tablespoons sliced butter
1 cup half and half
2 large beaten eggs
3/4 cups currants

What to do:

- Preheat your oven to 400 degrees.

- Mix together the flour, sugar and baking powder with your pastry blender.

- Put in the butter slices and then mix it in with the pastry blender until you are left with large crumbles.

- Mix the eggs into the half and half. Pour this mixture into your dough.

- Stir in your currants.

- Ball up the dough and place it on a lightly greased baking sheet. Form it into a 9" round.

- Coat your dough with a tablespoon of half and half. Lightly sprinkle it with sugar.

- Cut the dough into 8 slices with a floured knife.

- Cook in the oven for 15 - 25 minutes (until golden brown)



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    8 Discussions


    7 years ago on Introduction

    Thanks for the great tutorial. In going to make these in the AM. Looking fwd to it


    8 years ago on Introduction

    When ever I use currents they taste like they have sand in them - ask your mom please if they need to be soaked first. I buy them in a box by Sunkist that sells raisins. I can follow this recipe just fine, and they look great!

    5 replies

    Reply 8 years ago on Introduction

    Mom here - I'm beating Randy to this because he's on California time, i'm on NY time. Try a health food store brand. The raisins and currants are usually softer and less gritty. Good luck!


    Reply 8 years ago on Introduction

    Hey, Randy's mam*!

    >Restrained British wave<

    *That's Northern British for "mom".


    Reply 8 years ago on Introduction

    Hi Kiteman! Nice to meet you! I think I like that mam word. hmmmm.


    Reply 8 years ago on Introduction

    Ooos, forgot to answer about soaking. I don't soak the currants. I guess you can soak them for a little while in warm water if you prefer.