This recipe for currant scones is one of my favorite scone recipes. Even though I love chocolate and usually make scones with chocolate chips, sometimes it is a nice change to make them with fruit. Currants go very well in scones, and pairs nicely with jam in the mornings. They are best when heated up for 5 minutes in a toaster oven on 350F before serving. You can eat them plain, with butter, or with your favorite jam. I also like having them for an afternoon tea break! See also: Chocolate Chip Scones, Blueberry Scones
We just got back from our Spring skiing trip to Lake Tahoe, and it was so much fun! I love that it is only a few hours away from San Francisco to such a nice “getaway” location. Most of the snow was melted, but the lake looks breathtaking any time of the year.
We attempted a hike around Emerald Bay (see photo below), but two couples passed us warning of bear tracks so we turned back. With a backpack full of food on my back and knowing that the bears are waking up very hungry this time of year, we didn’t want to risk it!
- 6 tbsp unsalted butter, chilled and cubed
- 1¾ cups all-purpose flour
- ⅓ cup granulated sugar, plus extra for garnish
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup Nature Box Zingy Currants www.naturebox.com/
- 1 egg
- ⅓ cup sour cream
- 2 tbsp milk
- 1 tbsp orange juice
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a food processor or in a large bowl using a pastry blender, cut the butter into the flour mixture until crumbly.
- Add the zingy currants and stir in with a fork.
- In a separate bowl, beat together the egg, sour cream, milk and orange juice. Pour over the ingredients in the other bowl and mix with a fork until the dough is moist and begins to hold together.
- Flour hands and gather the dough into a loose ball, then turn out onto a floured surface. Roll to about ¾ inch thickness.
- Cut out triangles and place on an ungreased baking sheet or a baking sheet lined with parchment paper.
- Sprinkle sugar over the tops of the scones.
- Bake for 13-15 minutes, or until scones become golden-brown and firm to touch.
- Transfer to a cooling rack. Serve warm
Those are gorgeous! I love Tahoe. I can’t wait to go this summer!
Thanks Dorothy!
I love currant scones hot out of the oven! Wow your trip to Lake Tahoe looks amazing and I am glad you are safely home and not bear bait! Take Care, BAM
Thanks Bam, me toooo!
I know bears would love those gorgeous scones. Glad you didn’t have to share them. I will take a scone over a muffin any day.
Ooh yumm. I love how thin and delicate these look–perfect for tea or something. And weirdly, even though I’ll go to town on most chocolate-studded things, I really do prefer fruit in my scones over chocolate! So, loving the look of these.
Also, that’s so funny about your hike! I guess I’ve never been to Tahoe in the spring when bears are a potential problem…glad you still got to go and enjoy skiing though!
What a beautiful scone! I am loving all of the flavors you incorporated into it!!
I love Emerald Bay, that’s where I got married!!
How lovely that you have such a beautiful destination within just a few hours of home. I would have turned around too if I’d seen bear tracks. I love the look of your currant scones. Happy Easter xx
Oh, how I miss that blue water! Hope you had an amazing trip.
I steer clear of bears too. 😉 Sounds like you had a great time, and these scones you made for us are a nice gift! Good recipe – thanks.