Currant Tea Scones

Scone on a white plate topped with raspberry jam and whipped cream.

5 from 3 votes

A copycat recipe of my favorite cruise ship afternoon tea scones, these buttery Currant Tea Scones are delicious served with jam and cream!

Prep Time15

Cook Time15

Total Time30

Servings: scones

Calories: 118kcal

Author: Naomi Andres

Equipment

baking sheet(s)
parchment paper
mixing bowls
measuring cups & spoons
pastry cutter

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
½ cup light brown sugar packed
½ cup cold salted butter, cubed *
½ cup dried currants *
½ cup heavy cream
1 egg
1 teaspoon vanilla extract
cream to brush before baking
granulated sugar to sprinkle on top

Instructions

Preheat the oven to 400℉. Line 2 large baking sheets with parchment paper.
Whisk together the flour, baking powder, salt, and brown sugar. Add the cold butter and use a pastry cutter to cut the butter into the flour mixture until the pieces are about the size of peas. Stir in the currants.
Whisk the whipping cream, egg, and vanilla in a separate bowl. Add to the flour/butter mixture and stir until mostly combined. Turn the dough out onto a clean counter and knead a few times until a loose ball of dough is formed. Be careful not to over-knead.
Roll the dough out to about ¾-inch thickness. Cut the scones using a 2-inch cookie cutter or a glass about the same size. Place the scones on the prepared baking sheet, leaving space between each scone to rise.
Brush each scone with cream and sprinkle with granulated sugar before baking for 14-16 minutes or until golden brown. Serve warm with jam and lightly sweetened whipped cream or clotted cream. Enjoy!

Notes

Add an additional ¼ teaspoon of salt to the recipe if using unsalted butter.
You could definitely add raisins instead of currants if you prefer.

Scones are best served fresh after baking but you can store any leftovers in an airtight container at room temperature for up to 3 days. Warm in the oven before eating.

Nutrition