Currant Scones

Currant Scones


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cut into pieces
  • 1 cup currants
  • 1/4 cup honey
  • 1/4 cup nonfat plain yogurt
  • 1 egg plus 1 egg yolk
  • 1/2 teaspoon vanilla or almond extract
  • 1 egg white
  • Prepared cinnamon-sugar


  1. In large bowl, combine flour, baking powder, baking soda and salt; mix well.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in currants.
  4. In small bowl, whisk together honey, yogurt, egg, egg yolk and vanilla extract; add to flour mixture, stirring until just combined.
  5. Turn dough onto lightly floured surface; shape into 8-inch circle (approximately 1 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart.
  6. Brush with egg white; sprinkle with cinnamon-sugar.
  7. Bake at 375 degrees F for 15 to 20 minutes or until golden brown.

Yield: 8 scones

Nutritional Information Per Serving: Calories: 301 Calories from Fat: 30% Carbohydrates: 48 g Cholesterol: 77 mg Dietary Fiber: 2 g Fat Total: 10 g Protein: 6 g Sodium: 301 mg

Recipe and photo used with permission from: National Honey Board

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