Currant Scones

This is perhaps the most famous scone of all, which must be served with its equally famous costar, lemon curd.

Serves: 8Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 1 large egg
  • ⅓ cup whole milk
  • 1½ cups cake flour
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • 1 cup dried currants
  • (½ cup cold unsalted butter, diced
  • ½ cup heavy cream
  • 3 Tbsp. sanding sugar


  • Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg and milk. Set aside. In a large bowl, sift together flour, salt, baking powder, and sugar. Toss in currants.
  • Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
  • Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1" thick. Cut the disk into 8 wedges and place them on the prepared pan, evenly spaced.
  • Brush scones generously with cream, and sprinkle with sanding sugar. Rest 10 minutes before baking until golden brown, about 15 minutes.