Currant Scones

Preparation info

  • Difficulty


  • Makes


Appears in

Good to the Grain

By Kim Boyce

Published 2010

  • About

When I was a student, for a time, in Cambridge, England, I ate a currant scone every day of the semester. They were rough-dropped mounds, with crisp edges and studded with currants. When trying to recreate these scones in my kitchen, I reached for spelt flour. Its underlying hint of ripe fruit complements the sweetness of the currants. If you want more dried fruit, sprinkle a larger handful into the batter.

Butter for the baking sheets


Dry Mix

  • cups spelt flour
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt

Wet Mix

  • 2 ounces (½ stick) cold unsalted butter, cut into ½-inch pieces
  • ½ cup currants
  • cups heavy cream


  1. Position a rack in the middle of the oven and preheat to 400°F. Rub two baking sheets with butter. Sift the dry ingredients into a large bowl, pouring back into the bowl any grains or other ingredients that may remain in the sifter.
  2. Add the butter to the dry ingredients. With your hands, work the butter, pinching it until the mixture resembles fine cornmeal. Add the currants and stir to combine. Pour the cream into the bowl and stir the ingredients just until the flour is moistened throughout.
  3. Separate the dough into 9 mounds on the baking sheets, leaving about 4 inches between the mounds. Use your hands to break up any large heaps of dough and to tuck in the crumbs.
  4. Bake for 18 to 20 minutes, rotating the pans halfway through. You’ll know these scones are done when the tops and bottoms turn golden brown. The scones are best eaten warm from the oven or later that same day.