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Currant Scones
Print Recipe

Gluten-Free Soy-Free Corn-Free

29 Review(s)/Comment(s) | Add Your Review/Comment

Scones with a traditional taste and the ease of a drop scone? Once you try them, you’ll be making them every weekend!

Ingredients

    Yield: about ten 3½- to 4-inch scones

    • 2⅓ cups (327 g) Pamela's Baking & Pancake Mix
    • 1 teaspoon baking powder
    • ⅓ cup + 1 tablespoon sugar
    • ¼ cup (4 tablespoons) butter, cut in small dice, chilled
    • ⅓ cup milk
    • 1 egg, large, beaten
    • ½ cup currants
    • 1 tablespoon orange zest (optional)

Directions

    Preheat oven to 375°. Lightly grease a baking sheet or line it with parchment paper.

    Whisk together Baking & Pancake Mix, baking powder, and sugar. Using two knives or pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs. Add milk, egg, currants, and orange zest, combining all together with a fork. Dough will be thick. Scoop or drop large, tall dollops (about ¼ cup each) of dough onto baking sheet. Bake for 13 to 18 minutes until just starting to brown on the edges.

    VARIATION: Replace currants with ½ cup dried cranberries, and be sure to include the orange zest.

Overall Average Rating:
6 ratings
Comment/Review
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Laurie 11/310/2018 11/07/2018
First time using this recipe...when do you add the berries?? Any chance of using almond milk? Adjustments?
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Marcia 08/215/2018 08/04/2018
This recipe is a favorite in our house orange currant version. We prefer maple syrup to sugar, so I adjust the milk we use plant based to 1/2 cup and use 1/4 cup of maple syrup instead of sugar. Also, flax seed egg substitute does well here 1T ground flax seed soaked in 3T water for about 20 minutes.
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Erica 11/312/2017 11/09/2017
Would it be better to use artisan flour or the baking/ pancake? You used to have a great recipe on one of the bags that is no longer there unfortunately.
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Erica 09/251/2017 09/09/2017
Hello!
If I make these as savoury scones- cheddar specifically- do I need to change the recipe at all?
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Linsey 03/73/2017 03/15/2017
I bought a large bag of scone mix...so how many cups in the "1 bag recipe of 13 0z'?
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    • Pamelas Customer Service 03/74/2017 03/16/2017
      Hi Linsey, We do not have a 13 oz bag of Baking & Pancake Mix. You must have the Biscuit & Scone Mix. You can find recipes for that mix here: Biscuit & Scone Mix Recipes
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julia l 11/304/2017 11/01/2017
Would I need to adjust the liquid if using frozen blueberries?
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    • Pamelas Customer Service 01/15/2017 01/16/2017
      Hi Julia, You can use frozen blueberries without an adjustment. You may want to keep them frozen until you add to the dough so that you don't have blue scones.
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Diane Braddock 09/255/2016 09/12/2016
Oh yum!!! These taste so good!! I substituted cranberries, lemon zest and almond milk. Also I just spread the dough out into a rectangle and spread orange marmalade on top before baking.
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Nova Cynthia Barker 10/302/2016 10/29/2016
Absolutely the Best Scones! I've been making these for years and they are always mouth watering and match any great ones anywhere!
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Dorothea 08/233/2016 08/21/2016
Love this recipe! I usually use raisins instead of currants, and canola oil instead of butter (cuts down on the cholesterol and saturated fat!). Mine have never come out "fluffy" perhaps because I let them brown a little longer, but they are definitely lighter than wheat scones. I love how fast and easy it is when I feel a sudden desire for a scone!
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Rachel Richards 07/201/2016 07/20/2016
Mine came out like fluffy cookies too :/ really wanted dry traditional scones. Any tips?
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