Currant spice scones

This scone recipe is perfect for enjoying warm with coffee or tea. The spices make the baking scones smell so good you’ll be ready with the coffee the minute they come out of the oven, ready to slap on a pat of butter and hope nobody is watching while you close your eyes and eat. My son is trying to stick to eating within a 6-hour timeframe, between 10 A.M. and 4 P.M., but as soon as I was done taking pictures at 5 P.M. and asked him if wanted warm scones and coffee he didn’t hesitate.

The spice mix is what you’d find in doughnuts or pumpkin pie – cinnamon, nutmeg, allspice, cloves. Use a pumpkin pie mix if you don’t keep all of those around. Buttermilk is one of my baking favorites, often used in yeast breads, quick breads, biscuits and cakes to help produce silky doughs and an exceptionally tender crumb. Tiny currants have a vaguely fig-like taste and texture, but you could substitute raisins, chopped figs or dates. Extract is not specified here but sometimes I add a bit of orange extract and orange zest and serve the scones with orange marmalade. The tops can be brushed with milk or cream, but since I was out of both this batch got a little maple syrup on top before baking.

– Joan, 3 May 2019


Currant spice scones

  • 2 cups (240 grams) all-purpose flourIMG_1253
  • ¼ cup (48 grams) sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ½ cup (112 grams) butter, cold and cut into small pieces
  • ½ cup (80 grams) dried currants
  • ¾ cup (180 grams) buttermilk
  • 1 egg

Preheat oven to 400°F. Prepare a cookie sheet with parchment paper and lightly spray the parchment.

Stir together all of the dry ingredients except currants. Cut in butter pieces by hand or with a food processor, being careful to leave pea-sized pieces of butter. Stir in the currants. Whisk the egg into the buttermilk and mix into dry ingredients just until mixed. Tender scones require a light hand.

Turn dough out onto the cookie sheet and gather it into a 6-7″ circle about 1¼-1½” thick. Dough is sticky, so use a little flour or butter on your hands to handle it. A bench knife is the easiest way to cut the circle into eight pieces. Push the pieces 1-2″ apart on the cookie sheet. Brush tops with cream, milk, or maple syrup. Scones may be frozen at this point, or bake for 15-18 minutes. Frozen scones may be put into a preheated oven while still frozen and baked for 15-20 minutes.



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