Currant Scones
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 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
Recipe by My San Francisco Kitchen at