With less butter and sugar than their sweet, dense American counterparts, these British-style scones make the perfect vehicle for our sweet and chewy Zante Currants.

Prep time: 5 min

Cook time: 60 min

Total time: 65 min

English Scones with Zante Currants
Copyright Recipe © 2015 Woodland Foods



  1. Position rack in center of oven, and preheat to 425°F. Line baking sheet with parchment paper; set aside.

  2. Whisk together buttermilk and 2 chilled eggs in small bowl; set aside.

  3. Sift together flour, baking powder, sugar, salt and nutmeg into bowl of stand mixer fitted with paddle attachment. Add butter. Set to medium speed, and mix until butter forms pea-size granules. Add currants, and mix until just incorporated.

  4. Reduce speed to low, and add milk mixture. Continue mixing until dough barely comes together. Do not over-mix.

  5. Flour work surface. Transfer dough to work surface, and sprinkle with 2 tablespoons flour. Knead dough several times, just until it no longer sticks to work surface.

  6. Roll out dough to form 3/4-inch thick circle. Using 2-1/2-inch biscuit cutter with fluted edge, cut scones and place on prepared baking sheet, leaving 1 to 2 inches between. To assist with scone removal, dip cutter in flour between cuts.

  7. Gather dough scraps, and knead very lightly to re-form into 2-1/2-inch thick circle. Cut remaining scones.

  8. Brush thin layer of remaining beaten egg on top of each scone. Lightly sprinkle tops of scones with turbinado sugar if desired.

  9. Place scones in oven, and immediately reduce heat to 400°F. Bake until golden, about 20 minutes. Let cool, undisturbed, for a few minutes before serving.