RECIPES | Scones | Teatime
ByStephanie Wilson
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A Royal Currant Scones Recipe, from the archives of Queen Elizabeth, to serve with afternoon tea, or anytime you’re craving an authentic British style scone.
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Queen Elizabeth is known for her love of afternoon tea. In fact, we’ve written several posts about Her Majesty, including Queen Elizabeth Afternoon Tea Recipes as well as general etiquette for Taking Afternoon Tea Like the British.
These scones are based on Queen Elizabeth’s Royal Recipe for Fruit Scones, reputed to be her favorite.
In that article, it’s written:
Every year at Garden Parties across The Royal Residences, over 27,000 cups of tea, 20,000 sandwiches and 20,000 slices of cakes are consumed! The Royal Pastry Chefs are happy to share their recipe for fruit scones, which traditionally would be served at Buckingham Palace every summer.
The Royal Family website
And if you’re wondering what kind of tea to enjoy with these scones, take a cue from Queen Elizabeth. It’s said her favorite tea is Asam or Earl Grey Tea, both of which would be delicious.
Adapting the Royal Currant Scones Recipe
I’ve adapted the Royal Family Dried Fruit Scones recipe to U.S. measurements with a couple of tweaks for further clarity. However, you can use the link above to view the original recipe and adapt it to your preferences.
Ingredients for Royal Currant Scones
Specific ingredient measurements are in the recipe card at the bottom of this post, but here is a summary of the ingredients.
- Sultanas or dried currants (soaked)
- All-purpose flour
- Baking powder
- Salt
- Butter
- Sugar
- Large eggs
- Buttermilk
How to Make Royal Currant Scones Recipe
These currant scones are easy to make but do require a couple of extra steps. Steps that are well worth the effort as they yield a deliciously tender scone.
Begin by soaking the dried currants in hot water for 30 minutes.
While they are soaking, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Step 1: Mixing dry ingredients and cutting in the butter
Mix the flour, baking powder, butter, sugar, and salt in a large bowl until pea-sized crumbs are formed.
Step 2: Finishing the scone dough
In a separate bowl whisk together eggs and buttermilk. Add the egg mixture and soaked currants to the flour mixture and mix until smooth.
Step 3: Resting the scones
Transfer the dough to a floured surface, cover, and let rest for 20 minutes.
Step 4: Baking the scones
Roll out the dough to a 1-inch thickness and cut in the desired shape. I’m using a 2-inch round biscuit cutter. Transfer the scones to the prepared baking sheet and let rest another 5 minutes. Brush with egg wash.
Bake for 8 to 10 minutes or until golden brown. Cool and serve with jam and clotted cream.
Tips for Making Currant Scones
Why should scones rest before baking?
While it seems like an extract step, resting scone dough allows the gluten to relax and helps make taller, smoother scones. Feel free to refrigerate the dough overnight for crisper edges.
Is it necessary to brush the scones with an egg wash?
Absolutely not u002du002d however, brushing the tops with a beaten egg wash brings beautiful color and texture to the scones.
What is the difference between Sultanas, currants, and raisins?
All three are sweet dried fruit grown from different varieties of the vine grape. And, they can be used interchangeably in this scones recipe. But there are slight differences.
Raisins are the largest and are dried naturally. Sultanas are made from seedless green grapes and are often the juiciest. Currants are made from the smallest grape varieties. They are also called Zante currants or Corinth currants. Not to be confused with Black currants, which are a type of berry.
If you Love Afternoon Tea
We take teatime seriously. And have written recipes and ideas to help you enjoy it as much as we do. From simple steps to hosting your own tea, to teatime recipes for seasons throughout the year.
Here are some of our favorites and most popular afternoon tea posts:
- 8 Top Teas for Afternoon Tea
- Easy Make Ahead Tea Sandwiches
- Afternoon Tea Sweets Bites and Teacakes
- Easy Afternoon Tea Savory Bites: Recipes and Ideas
- How to Serve an Easy Afternoon Tea
- Buckingham Palace Shortbread Cookies
More Scones Recipes
- Simple and Easy Currant Buttermilk Scones
- A Teatime Favorite: Healthy Black Currant Oat Scones
- Afternoon Tea Scones Recipes
- Raspberry Scones with Lemon Butter Glaze
- Traditional Irish Scones Recipe for Afternoon Tea
- Buttermilk Strawberry Scones
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Royal Currant Scones Recipe
A Royal Currant Scones Recipe, from the archives of Queen Elizabeth, to serve with afternoon tea, or anytime you're craving an authentic British style scone.
4.6 from 9 votes
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Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 23 minutes minutes
Servings: 12 servings
Author: Stephanie Wilson
Equipment
Ingredients
- 1/2 cup dried currants or Sultanas soak in hot water for 30 minutes
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 8 tablespoons butter 1/2 cup, room temperature
- 1/3 cup sugar
- 2 large eggs
- 1/2 cup buttermilk
- egg wash for brushing scones
Instructions
Soak dried currants in hot water for 30 minutes.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Mix the flour, baking powder, butter, sugar, and salt in a large bowl until pea-sized crumbs are formed.
In a separate bowl whisk together eggs and buttermilk. Add the egg mixture and soaked currants to the flour mixture and mix until smooth.
Transfer the dough to a floured surface, cover, and let rest for 20 minutes.
Roll out the dough to a 1-inch thickness and cut in the desired shape. I'm using a 2-inch round biscuit cutter. Transfer the scones to the prepared baking sheet and let rest another 5 minutes. Brush with egg wash.
Bake for 8 to 10 minutes or until golden brown. Cool and serve with jam and clotted cream.
Video
Nutrition
Calories: 241kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 389mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 294IU | Vitamin C: 0.3mg | Calcium: 116mg | Iron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Course: Scones
Cuisine: British
Keyword: british scones, british scones recipe, currant scones, scone recipe, scones
