English Scones with Currants

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We’re celebrating National Afternoon Tea Week the proper way with a spot of tea and traditional English scones!


Scones are a classic tea time treat, they’re flaky and delicious and are simple to make at home.  Arranged on our eye-catching Halo tableware collection, the scones look rich and indulgent and they’re the perfect accompaniment to afternoon tea.  Don’t forget the clotted cream and jam for a true British experience!

Here’s how to make them.


  • 1 3/4 cups flour
  • 2 1/2 tsp baking powder
  • 3 tbs sugar
  • 1/4 tsp salt
  • 6 tbs unsalted butter, cubed
  • 2 tbs orange zest
  • 1/4 cup dried currants
  • 1 egg
  • 4 tbs heavy cream



  • Preheat oven to 425 degrees F
  • Whisk together the flour, baking powder, sugar and salt.  Add the cold butter and work into the dry mixture using your fingers until it becomes a crumble texture.
  • Stir in orange zest and currants
  • In a small bowl, beat the egg and heavy cream together with a fork.  Slowly add the dry mixture until the dough just comes together.  If the dough is too wet or too dry, add a bit of flour or cream, respectively, until you’ve reached the desired consistency.
  • Turn the dough out onto a floured surface and roll out to a 1 inch thick round.
  • Use a round cookie cutter to form into 8 pieces placing them evenly onto a lined baking sheet.  Optional: for a more golden crust, brush the tops with extra heavy cream and sprinkle with sugar.
  • Bake until golden brown for about 12 to 15 minutes.
  • Serve warm with a dollop of clotted cream and strawberry jam.


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