Miniature Cream Scones with Currants Recipe

Name: Miniature Cream Scones with Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup heavy cream plus additional for brushing the scones; 1 large egg; 1 teaspoon vanilla extract; 3 tablespoons sugar plus additional for sprinkling the scones; 1/2 teaspoon salt; 2 1/4 cups cake flour (not self-rising); 1 tablespoon double-acting baking powder; 1/2 teaspoon baking soda; 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits; 1/2 cup dried currants

Servings: persons

1
In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well.
2
In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal.
3
Stir in the currants and the cream mixture with a fork until the mixture just forms a sticky but manageable dough.
4
Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it into rounds.
5
Gather the scraps, repat the dough, and cut out more rounds.
6
On an ungreased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar.
7
Bake the scones in the middle of a preheated 400F.
8
oven for 15 to 18 minutes, or until they are golden.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup heavy cream plus additional for brushing the scones, 1 large egg, 1 teaspoon vanilla extract, 3 tablespoons sugar plus additional for sprinkling the scones, and more.

Yes, Miniature Cream Scones with Currants falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Miniature Cream Scones with Currants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions