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Currant Drop Scones Recipe

"One lazy Sunday afternoon when I had a craving for a good biscuit or scone, I came across this recipe in an old cookbook," notes Lois Smyth of Pincher Creek, Alberta. "The scones have become a favorite in our home because they're so quick and easy to prepare. Serve them warm," she adds.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:30 servings


  • 4 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup shortening
  • 1 cup dried currants or raisins
  • 1-1/2 cups buttermilk
  • Additional sugar


  • 1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Fold in currants. Stir in buttermilk just until moistened.
  • 2. Drop by tablespoonfuls 1 in. apart onto greased baking sheets; sprinkle with additional sugar. Bake at 400° for 12-15 minutes or until the edges are golden brown. Serve warm. Yield: about 2-1/2 dozen.

Nutritional Facts

1 each: 167 calories, 7g fat (2g saturated fat), 0 cholesterol, 153mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 2g protein.

Reviews for Currant Drop Scones

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lisakostelecky User ID: 2778175 130172
Reviewed Feb. 17, 2008

"this was good with a half cup of wheat flour instead of all white, and 1/2 cup splenda instead of all sugar. We also liked blueberries instead of raisins sometimes"

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