Lemon-Currant Scones Recipe

What could be more enjoyable than a warm scone with currants and a little grated lemon peel mix in, served alongside real cream?

From "From No-Knead to Sourdough"
Winter 2019

Total Hands-On Time: 1 hr

Preparation Time: 40 min

Cook Time: 20 min

Yield: Yields 6 to 8 servings

Fresh-baked Lemon-Currant Scones topped with homemade cream is a real treat. Photo by Getty Images/SMarina

I can’t think of anything I enjoy more than a warm scone with currants and a little grated lemon peel mixed in, with real Devonshire cream and a nice hot cuppa. That’s a real treat, though — one for a special occasion, and to be savored accordingly, although I wouldn’t mind if it got to be more of a regular thing.


You’ll need a large mixing bowl (glass, stainless steel, Pyrex, or ceramic), a wooden spoon, a sheet pan for baking, parchment paper, and a large cutting board. Also handy, but not required, are a kitchen scale, a sifter, and a pastry cutter.

  • 2-3/4 cups unbleached all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1 cup packed light brown sugar
  • 1-1/2 cups currants
  • 2 to 3 teaspoons freshly grated lemon rind (about 2 lemons)
  • 1-1/2 cups unsalted butter, cold, cut into small pieces
  • 1/2  cup buttermilk or light cream, cold
  • 1 large egg
  • 3 tablespoons coarse sugar, optional


To make the scones, allow 5 to 10 minutes to measure the ingredients and mix the dough, 30 minutes to shape and let the scones rest, and 20 minutes to bake them.

  1. Stir or sift the flour, baking powder, baking soda, and salt into a large mixing bowl. Stir in the brown sugar, currants, and grated lemon rind. Working quickly, cut in the butter, using a pastry blender or your fingers, until the mixture has the consistency of coarse cornmeal. Add the buttermilk, stirring just until the mixture comes together in a ball of dough. Add a little more buttermilk, if needed.
  2. Turn out the dough onto a lightly floured cutting board or counter surface. Use your hands to gently press the dough into a rough circle about 6 inches in diameter and about 1 inch thick. Cut the dough circle into 6 to 8 wedges, and arrange them on a baking sheet lined with parchment paper. Cover the pan with plastic wrap, and refrigerate for at least 20 minutes while you preheat the oven.
  3. Put one oven rack in the middle of the oven, and preheat to 425 degrees Fahrenheit.
  4. In a small bowl, beat the egg. When the oven is ready, quickly brush the egg over the tops of the scones, then dust them with coarse sugar, if desired.
  5. Bake for 10 minutes. Reduce oven temperature to 375 F. Turn the baking sheet around to help ensure even baking, and bake for another 10 minutes, or until the scones are golden brown
  6. Cool on a wire rack for a few minutes before serving.

Excerpted with permission from Victoria Redhed Miller’s book From No-Knead to Sourdough, published by New Society Publishers.

 More Recipes from From No-Knead to Sourdough:

From No-Knead to Sourdough

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