For best results, use very cold butter and heavy cream. Do not overmix the dough, as this will result in tough scones. Feel free to substitute dried cranberries, blueberries, or raisins for the currants. For a golden brown finish, brush the tops of the scones with a little milk or cream before baking. These scones are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Brooklyn Schusterschaefer
Jun 23, 2025Easy to follow recipe with perfect results!
Dangelo Lindgren
Jun 19, 2025These scones were so easy to make and tasted amazing! My family loved them.
Mathilde Bruen
Jun 11, 2025My scones didn't rise as much as I expected. Any tips?
Sheldon Murazik
Jun 9, 2025Best scone recipe I've ever tried!
Rachael Shields
Jun 3, 2025I substituted cranberries for the currants and they were delicious!
Raheem Dare
Jun 1, 2025The food processor method is a game-changer. So much faster than cutting in the butter by hand.