Classic Currant Scones

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By Joanne Chang

Published 2010

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This is a recipe for an English pastry of Scottish origin from a Taiwanese American pastry chef. Given scones’ reputation for being dry, flavorless hockey pucks, you may wonder if such a circuitous journey is worthwhile. Trust me, this one is. When you’ve had a scone prepared the right way, it’s like true love: you know it when you see it, and if you have to ask, it’s not the real thing. These are quite simple and simply delicious, with rich, buttery flavor and layers of flaky, tender pastr