Nutritional Info

Nutrition Facts

Serving Size 1 (76g)

Calories 373
Calories from Fat 331 (89%)
Amount Per Serving %DIV
Total Fat 36.8g 57%
Saturated Fat 9.2g 46%
Monounsaturated Fat 24.9g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 1.5mg 0%
Sodium 214.5mg 9%
Potassium 41.6mg 1%
Total Carbohydrate 6.7g 2%
Dietary Fiber 0g 0%
Sugars 1g
Protein 0.8g 2%

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Recipe Description
Currants look like tiny raisins, but their small size and unique flavor sets them apart. If currants are not available, don't use raisins, which are too plump and large for this recipe. Instead, try dried cranberries, blueberries or diced dried fruit.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  sugar, divided
2 1/4 Cup(c)  unbleached, all purpose white flour
1/2 Teaspoon(t)  cinnamon, ground
2 Teaspoon(t)  baking powder
1 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
2 Tablespoon(T)  unsalted butter, kept firm and cold until use
1 Tablespoon(T)  vegetable oil
1 Cup(c)  buttermilk
1/2 Teaspoon(t)  vanilla extract
1/2 Cup(c)  currants
2 Tablespoon(T)  non fat milk


Preheat the oven to 375° F. Coat a baking sheet with non stick spray or line with parchment paper. Set aside 1 teaspoon of the sugar, then sift the rest with the flour, cinnamon, baking powder, baking soda and salt. Stir well. Cut the butter into tiny pieces and add it to the dry ingredients. Blend it with your fingertips so that it forms tiny balls with the flour. Pour in the oil, buttermilk and vanilla and stir with a stiff spatula until a sticky dough ball forms. Stir in the currants. Put the dough onto a floured flat surface. Knead quickly into a lumpy ball. Turn over in the flour once or twice to keep it from sticking to you or the surface. Flatten into a 1/2 inch thick rectangle. Use a drinking glass or other circular cutter about 3 inches in diameter to cut out the scones. Place them on the baking sheet. Don't crowd because they will expand. Quickly and gently combine and flatten the dough scraps to cut again. Alternatively, the rectangle can be cut into 12 triangles. Brush the scones with the milk and dust with the reserved sugar. Bake for 15 minutes, until they begin to turn golden. Remove from the oven and cool on a wire rack.

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