Currant and Cream Scones Currant and Cream Scones

Author: Canadian Living

Using whipping cream in the dough gives these scones a light, fluffy texture and rich, creamy flavour. 

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: May 2010




In small bowl, whisk together cream, eggs and sugar; stir in currants. Set aside.

In large bowl, whisk together flour, baking powder and salt. Using pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Pour in cream mixture; stir with fork just until dough forms.

Turn out onto lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness. Using 2-inch (5 cm) round cutter, cut out scones. Repeat with scraps once.

Topping: Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Brush with cream; sprinkle with sugar. Bake in 450°F (230°C) oven until tops are light golden, 11 to 12 minutes.

Nutritional facts Per scone: about

  • Sodium 100 mg
  • Protein 3 g
  • Calories 130.0
  • Total fat 7 g
  • Potassium 40 mg
  • Cholesterol 39 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g


  • Iron 6.0
  • Folate 16.0
  • Calcium 4.0
  • Vitamin A 7.0
  • Vitamin C 5.0
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Baking & Desserts

Currant and Cream Scones