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Ginger Currant Scones

 Ginger Currant Scones
Sheila Parker of Reno, Nevada adds loads of currants to her flaky, attractive scones. Served warm with a drizzle of honey, these gingery treats are a welcome addition to breakfast, brunch or afternoon tea.
4 ServingsPrep: 15 min. Bake: 20 min.


  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/2 cup buttermilk
  • 3/4 cup dried currants
  • 1/2 teaspoon minced fresh gingerroot
  • 2 teaspoons honey


  • In a small bowl, combine the flour, sugar, baking powder and baking
  • soda. Cut in butter until mixture resembles coarse crumbs. Add
  • buttermilk just until moistened. Stir in currants and ginger. Turn
  • onto a floured surface; knead 10 times.
  • Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in.
  • biscuit cutter. Place 2 in. apart on a baking sheet coated with
  • cooking spray.
  • Bake at 375° for 20-25 minutes or until golden brown. Drizzle
  • with honey. Serve warm.
  • Yield: 4 scones.

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Ginger Currant Scones (continued)

Nutritional Facts: 1 scone equals 485 calories, 18 g fat (11 g saturated fat), 46 mg cholesterol, 414 mg sodium, 77 g carbohydrate, 3 g fiber, 7 g protein.