Rustic Currant And Cherry Scones Recipe

Name: Rustic Currant And Cherry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Whole Wheat Pastry Flour; 1/2 cups Turbinado Sugar (sugar In The Raw); 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Unsalted Butter, Cold And Cut Into Pieces; 2 cups Rolled Oats; 1 Tablespoon Lemon Zest; 1/3 cups Dried Currants; 1/3 cups Dried Cherries, Coarsely Chopped; 1-1/2 cup Buttermilk; Extra Turbinado Sugar For Sprinkling

Servings: persons

3 cups Whole Wheat Pastry Flour
1/2 cups Turbinado Sugar (sugar In The Raw)
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Unsalted Butter, Cold And Cut Into Pieces
2 cups Rolled Oats
1 Tablespoon Lemon Zest
1/3 cups Dried Currants
1/3 cups Dried Cherries, Coarsely Chopped
1-1/2 cup Buttermilk
Extra Turbinado Sugar For Sprinkling

1
1. Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Set aside.
2
2. In the bowl of a food processor, combine the flour, turbinado sugar, baking powder, baking soda, salt, and butter. Pulse about 15-20 times until the butter is the size of small peas. Alternately, you can work it by hand to cut the butter into the flour mixture. Transfer the dough to a large bowl and mix in the oats, lemon zest, currants and cherries. Stir in 1 cup of the buttermilk. At this point, the dough will still be crumbly. Gradually add in the remaining 1/2 cup of buttermilk until dough is moistened. Try not to over mix the dough!
3
3. Form the dough into a ball and transfer to a floured surface. Cut the dough in half and form each half into a 4 inch wide round. Cut the round into 8 triangle shapes. Transfer triangles to the prepared baking sheet and sprinkle with extra sugar. Repeat with the other dough half. Bake for 20 minutes or until golden brown. Cool completely on a cooling rack.
4
Recipe adapted from 101 Cookbooks.

1189

kcal

Calories

Fat

125

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.

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 12 ingredients. The key ingredients include: 3 cups Whole Wheat Pastry Flour, 1/2 cups Turbinado Sugar (sugar In The Raw), 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Rustic Currant And Cherry Scones 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!

Rustic Currant And Cherry Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions