Irish Currant Scones

Tender Irish currant scones made with cream and dried currants, baked until lightly golden and perfect served warm with butter, jam, or whipped cream.

Prep Time 6

Cook Time 12

Total Time 18

Servings servings

Ingredients

Instructions

Preheat to 350 degrees F. Line a baking sheet with parchment paper and place it into the oven while it is preheating.
Sift together flour, baking powder, sugar, and salt.
2 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons sugar, 1 teaspoon salt
Using your fingertips, work the softened butter into the flour until it resembles coarse crumbs.
3 tablespoons softened butter
Stir in the currants.
½ cup currants
Stir in 1/2 cup of the cream working the mixture as little as possible. Add more cream only if needed to create a slightly sticky dough that holds together.
½ cup heavy whipping cream
Turn the dough out onto a lightly floured work surface. Use your hands to gather it into a ball and knead it just two or three times.
Using a floured rolling pin or just your hands, roll or pat the dough into a 1-inch thick circle.
Cut into 8 wedges.
Remove the baking sheet from the oven and place the scones on it. Brush with a little additional cream.
Bake for 8 minutes. Turn the pan and bake for 4 more minutes or until just barely brown.
Serve with preserves, butter, and/or sweetened whipped cream.

Notes

For tender scones, handle the dough as little as possible and knead it only two or three times. The dough should be slightly sticky when gathered together.
Add additional cream only if needed to help it hold together.
Store leftover scones in an airtight container at room temperature for up to two days or freeze for longer storage.

Nutrition