Cinnamon-Currant Scones
Serves: 12
  • 3 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 4 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ½ cup dried currants
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1 large egg
  • Garnish: sparkling sugar
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add currants, tossing until combined. Add 1 cup cold cream, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms. (If mixture seems too dry, add more cream, 1 tablespoon at a time.)
  3. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Cover and let rest at room temperature for 15 minutes. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  4. In a small bowl, whisk together egg and remaining 1 tablespoon cold cream. Brush tops of scones with egg mixture. Garnish tops with sparkling sugar, if desired.
  5. Bake until tops of scones are golden and a wooden pick inserted in centers comes out clean, 12 to 15 minutes. Serve warm.
Recipe by TeaTime Magazine at