Currant Scones

1870 Banana Courtyard French Quarter

1422 N. Rampart Street   French Quarter , New Orleans, LA 70116 Stati Uniti d'America


  • 1/2 cup black currants, finely chopped
  • 1 1/2 sticks cold unsalted butter
  • 4 3/4 cups all purpose flour
  • 1/2 cup sugar
  • 5 large eggs
  • 1 1/2 cups heavy cream
  • 1 tablespoon baking powder


  1. Place currants in a small bowl and fill with warm water to cover. Let sit for at least 15 minutes. Drain and set aside. Using an electric mixer on low speed, combine 4 cups flour, the baking powder, 1/4 cup sugar, the salt and the better until the mixture resembles a coarse meal. Add the cream and 4 eggs. Mix just until blended. The dough will be slightly sticky. Fold in the drained currants, cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 450 degrees. Line a baking sheet with greased parchment or wax paper. On a lightly floured surface, knead the dough gently for 1 minute, adding flour as necessary to achieve a smooth consistency. Pat to a thickness of about 3/4 inch.
  2. Cut into rounds with a 2 inch biscuit cutter and place on the prepared baking sheet. Lightly beat the remaining egg and brush over the tops of the scones. Sprinkle with remaining 1/4 cup sugar. Place in the preheated oven and bake for about 15 minutes, or until golden brown. Serve hot with sweet butter, raspberry preserves, lemon curd or fresh whipped cream.
About this recipe:

Currant Scones