These Redcurrant Scones Recipe make a perfect breakfast, brunch, or an afternoon coffee break! They are so simple to make but delicious treat that is very much enjoyed by our family. Light, moist, and fluffy, every bite melt in your mouth.
Homegrown redcurrant gives just the right amount of tartness to these lightly sweetened treats. Enjoy! 🙂
Redcurrant Scones Ingredients
- Organic all-purpose flour
- Baking powder
- Baking soda
- Sea salt
- Organic unsalted butter
- Home raised chicken eggs
- Monkfruit sweetener or organic sugar
- Vanilla extract
- Organic confection sugar (for dusting scones)
- Redcurrants (I used homegrown redcurrants)
How to Make Redcurrant Scones
First thing first, let’s get redcurrants ready by removing the redcurrant of the stems. Rinse, pat dry with a paper towel and set aside until ready for use.
Scones Batter Instructions
Preheat the oven to 350 F (180 C).
Combine together dry ingredients in a large bowl flour, baking powder, baking soda, salt, and stir using a hand whisker.
Add cubed cold butter to dry mixture. Using a pastry dough cutter crumble butter and flour together.
NOTE: You may substitute redcurrants with cranberries it has similar tartness.
Cover the bowl with a lid or a food plastic wrap and place it into the fridge so the butter doesn’t melt or soften.
Using a hand mixer beat eggs and sugar together in a medium bowl until foamy, light, and fluffy.
Reduce mixing speed to low and add pure vanilla extract and continue mixing on low for 30 more seconds.
Combine egg mixture with crumbled flour, add redcurrant and fold everything together using a silicone spatula.
Transfer crumby scone mixture from a glass bowl onto lightly floured work surface.
Split the dough into two portions and gently press and roll batter together using your hands (do not knead the dough). Sprinkle a little flour if needed when working it into a ball. Press each ball into a disk using your hands.
Using a dough cutter cut into equal size wedges.
Using a cake spatula carefully transfer scones onto a 15 X 21 baking pan lined with parchment paper.
Scones Baking Instructions
Bake scones in preheated to 350 F (180 C) oven for 25 minutes. Remove from the oven let them cool for about 5 minutes or so.
Finally, transfer them onto a cooling rack and dust with confections’ sugar.
Enjoy! Warm scones taste the best!
These Redcurrant Scones make a perfect breakfast, brunch, or an afternoon coffee break! They are so simple to make but delicious treat that is very much enjoyed by our family. Light, moist, and fluffy, every bite melt in your mouth.
- 3 cups – organic all-purpose flour
- 1 tbsp. – baking powder
- 1 tsp. – baking soda
- ¼ tsp. – sea salt
- 8 oz. (226 g) – unsalted butter
- 2 large – eggs
- ¾ cup – organic sugar
- 2 tsp. – organic pure vanilla extract
- 2 tbsp. – confection sugare (for dusting scones)
- 2 cups – homegrown redcurrant
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Remove redcurrant of the stems. Rinse, pat dry with paper towel and set aside until ready for use.
-
Preheat the oven to 350 F (180 C). Combine together dry ingredients in a large bowl flour, baking powder, baking soda, salt, and stir using a hand whisker. Add cubed cold butter to dry mixture. Using a pastry dough cutter crumble butter and flour together. Cover the bowl with a lid or a food plastic wrap and place into the fridge so the butter doesn’t melt or soften.
-
Using a hand mixer beat eggs and sugar together in a medium bowl until foamy, light and fluffy. Reduce mixing speed to low and add pure vanilla extract and continue mixing on low for 30 more seconds. Combine egg mixture with crumbled flour, add redcurrant and fold everything together using a silicone spatula.
-
Transfer crumby scone mixture from a glass bowl onto lightly floured work surface.
-
Split the dough into two portions and gently press and roll batter together using your hands (do not knead the dough). Sprinkle a little flour if needed when working it into a ball. Press each ball into a disk using your hands.
-
Using a dough cutter cut into equal size wedges.
-
Using a cake spatula carefully transfer scones onto a 15 X 21 baking pan lined with parchment paper.
-
Bake scones in preheated to 350 F (180 C) oven for 25 minutes. Remove from the oven let them cool for about 5 minutes or so.
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Then transfer them onto a cooling rack and dust with confections’ sugar. Warm scones taste the best!
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Enjoy! Warm scones taste the best!
Fresh redcurrant is hard to find sometimes so can substitute it with cranberries that have similar tartness.
If you make this Redcurrant Scones Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #thefarmgirlblog. I’d love to see your creations!
Looking for more baked goods? Give these a try:
- Hawaiian Zucchini Muffins
- Raspberry Vanilla Streusel Coffee Cake
- Apple Zucchini Muffins
- Strawberry Rhubarb Crisp
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Hi Valya, would you be able to share how do you take care of red currant bushes? Thanks
Yes, in the future I sure will. The bush does not need much care except some pruning in the spring. Needs to be watered a lot as well.
Can I use frozen red currant Thank you
I’ve never used frozen ones, but I don’t see why not. They may leak a bit while baking since they are frozen.
Just made it! My currants are darker and it still is studded with burst jewels.
The cooking time is several minutes too long even with my oven on the cool side. Watch them carefully to not burn.
I really like the generous currant content.
Yes, ovens do differ in temperature one from another. Thank you for your review!