Currant Scones

currant scones

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.

emerald bay

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!

currant scones with tea

5.0 from 2 reviews
Currant Scones
Prep time
Cook time
Type: Dessert
Serves: 5
  • 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
  • 1 egg
  • ⅓ cup sour cream
  • 2 tbsp milk
  • 1 tbsp orange juice
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a food processor or in a large bowl using a pastry blender, cut the butter into the flour mixture until crumbly.
  4. Add the zingy currants and stir in with a fork.
  5. 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.
  6. Flour hands and gather the dough into a loose ball, then turn out onto a floured surface. Roll to about ¾ inch thickness.
  7. Cut out triangles and place on an ungreased baking sheet or a baking sheet lined with parchment paper.
  8. Sprinkle sugar over the tops of the scones.
  9. Bake for 13-15 minutes, or until scones become golden-brown and firm to touch.
  10. Transfer to a cooling rack. Serve warm
Makes 10 scones



  1. Erika says:

    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!

  2. Hotly Spiced says:

    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

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