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Homemade black currant scones are irresistibly fluffy with a satisfying chew. Their flavor is wonderfully complex — sweet, sour, and tart all at once. They’re as nourishing as they are delicious: black currants are packed with vitamin C and rich in antioxidants.
This black currant scones quickly became my all time favorite breakfast items to go with my homemade Chai Tea.
We have two black currant bushes in our backyard, and I’m thrilled to make several batches of black currant scones each summer. They are very freezer friendly. I can freeze them and enjoy them all year round! If you don’t have black currants on hand, blueberries or dried cranberries make great substitutes.
This recipe makes 6 scones, but I usually make four batches of this recipe at once — that’s how much I love these little superfood treats!
Black Currant Scones
Homemade black currant scones are irresistibly fluffy with a satisfying chew. Their flavor is wonderfully complex. Black currants are superfood oaded with antioxidants. If you don't have black currants on hand, blueberries or dried cranberries make great substitutes.
Ingredients
Dry Ingredients:
- 300 g all-purpose flour, organic unbleached preferred
- 1/2 tsp baking soda
- 1/4 tsp cinnamon powder
- 1/2 lemon's zest
- 80 -100 g sugar, use 80g for low sugar level
- 1/2 tsp salt, such as Himalayan pink salt
- 85 g butter, chopped into small cubes, European style butter such as Kerrygold is preferred
- 150 g fresh black currant
Wet Ingredients:
- 100 g heavy cream
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 lemon's juice
For Glazing the top of the scones:
- 2 tbsp heavy cream, for brushing the top of the scones
- 1 tbsp coarse sugar, such as Turbinador sugar, aka sugar in the raw, for topping
Instructions
- Add the flour to a large mixing bowl, along with the sugar, baking soda, salt, and cinnamon powder. Use a bamboo spatula to fold and combine.
- Cut the butter into small cubes and toss into the flour mixture. Fold to combine, then put on a pair of gloves and squeeze the larger cubes to break them down. The mixture should now look crumbly.
- Wash and rinse a lemon, zest half of it into the mixing bowl, then use a hand juicer to squeeze out half of the juice.
- In a separate bowl, add the egg, heavy cream, lemon juice, vanilla extract, and almond extract, and whisk to combine.
- Pour the wet mixture over the flour mixture, and use a silicone spatula to fold until you have a shaggy dough — when pressed, it should come together.
- Preheat the oven to 425°F.
- Line a baking pan with unbleached parchment paper and shape the dough into a round disk, like a pizza or pie. Use a butter knife to cut it into 6 equal wedges: first cut straight down the vertical center, then make a cut 30 degrees to the left of that line through the center, and finally a cut 30 degrees to the right of that line through the center.
- Line a baking sheet with parchment paper and carefully transfer each wedge from the pan to the sheet, leaving enough space between them, as they'll expand while baking.
Once the oven reaches 425°F, place the baking sheet on the middle rack and bake for 20 minutes.
Remove the baking sheet from the oven and place it on a wire rack to cool slightly. Once cool enough to handle, move the scones directly onto the wire rack to finish cooling.
Notes
- The recipe I listed here is to make 6 pieces of scones. I usually make 4x the recipe at once, just showing how much I love these superfood treat!
- These scones are super freezer-friendly. Once they've cooled to room temperature, place them in a freezer ziplock bag to preserve freshness. Simply take one out 30 minutes before you want to enjoy it — great with a cup of tea
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 628Total Fat 21gSaturated Fat 13gUnsaturated Fat 8gCholesterol 85mgSodium 438mgCarbohydrates 105gFiber 2gSugar 62gProtein 7g
Nutrition information is automatically generated by Create Cards and is provided as an estimate. Because many of my recipes use whole and minimally processed ingredients, the values may not always be exact.