Currant Scones

Fresh currant scones with your coffee? What could be better? From her family to yours, Kelsey Olivia, of the Wanderlust Co, shares her Aunt Rhoda’s famous recipe.


  • 1 1/2 cups all purpose flour, plus more for rolling dough, coating utensils
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup granulated sugar, plus 1-2 tablespoons for sprinkling
  • 1/3 cup chilled unsalted butter, plus 2 tablespoons to melt for brushing
  • 1/2 cup uncooked rolled oats
  • 1/4 cup dried currants or favorite dried fruit
  • 2/3 cup whole milk or half & half at room temperature


  1. Set out the milk 1/2 hour before mixing dry ingredients. Preheat oven to 425 degrees Fahrenheit.
  2. Melt 2 tablespoons of butter; set aside with your pastry brush ( you can use a new 1/2 inch paint brush).
  3. Sift together flour, baking powder, salt and sugar into a medium sized mixing bowl. Cut in slices of chilled butter into the dry ingredients with a pastry cutter until mixture resembles coarse crumbs (if you do not have a pastry cutter use a dinner fork).
  4. Gradually stir in the rolled oats and then the currants. Add milk, stir only until the dry ingredients are moistened (do not beat the dough).
  5. Turn out dough onto the floured board. Knead gently (only a few seconds, 3-4 times). With a lightly floured rolling pin, roll out the dough to 1/4 to 1/3 inch thickness.
  6. Cut out the scones. Brush each with melted butter and sprinkle granulated sugar on top. Place each scone on a parchment-lined cookie sheet, 1 inch apart. Bake 12-15 minutes until lightly browned and serve immediately with butter, clotted cream, or stiffly whipped cream.

Yields approximately one dozen.

Photography by Karen Scheffe.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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