Currant Cream Scones for Downton Abbey



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Who’s hooked on Downton Abbey? I had to make myself a batch of currant-studded cream scones to nibble with tea last time I watched. Who needs popcorn?

Fortunately, a batch of scones is a snap to stir together. No need for a boxed mix!


Use this as a basic template and add whatever additions you like – berries (fresh or frozen – don’t thaw them), nuts, dried fruit, chopped chocolate.. or flavours like citrus zest, ginger or cinnamon. Anything goes!

Currant Cream Scones

1 1/2 cups all-purpose flour

1 Tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 cup heavy (whipping) cream

1/4-1/2 cup currants or raisins

extra cream or milk, for brushing (optional)

coarse sugar, for sprinkling (optional)

Preheat the oven to 400F.

In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the currants or raisins and toss to combine. Add the cream and stir just until the dough comes together. On a lightly floured surface, knead the dough a few times, then pat into a circle about an inch thick.

Cut into 6 wedges and transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden. Serve warm.

Makes 6 scones.

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