Currant Scones with Creme Fraiche

  • Active Time 15m
  • Total Time 30m

Makes 8-10 scones

Of Scottish origin, these tea biscuits are richer than ordinary biscuits due to the addition of eggs and cream. Warm scones are traditionally served after the tea sandwiches, accompanied by jams and whipped Devon cream. In this case, French creme fraiche, a slightly tangy thickened cream, is used in place of the Devon. Bake the scones just prior to serving to ensure their tenderness.


  • 2/3 cup creme fraiche
  • 2 tablespoons confectioner's sugar
  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar, plus sugar for dusting
  • 1 1/4 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chilled unsalted butter, cut into pieces
  • 1 egg, beaten
  • 1/2 cup heavy cream
  • 1/4 cup dried currants
  • Jam or jelly of choice


Preheat an oven to 400 degrees F. Butter and flour a baking sheet.

In a bowl, lightly whisk together the creme fraiche and confectioner's sugar until soft peaks form. Cover and refrigerate until needed.

Sift together the flours, 3 tablespoons granulated sugar, cream of tartar, baking soda and salt into a bowl. Add the butter. Using a pastry blender or 2 forks, cut butter into the flour mixture to form large crumbs. Add the egg, cream and currants and stir together with a wooden spoon until a soft dough forms. Do not overmix, or the dough will toughen.

Turn out the dough onto a floured work surface and knead briefly just until the dough holds together. Pat it out until it is 1/2-3/4 inch thick. Using a floured round biscuit cutter about 2 1/2 inches in diameter, cut out rounds and place them about 3/4 inch apart on the prepared baking sheet. Dust lightly with granulated sugar.

Bake until golden brown, about 12 minutes. Remove from the oven and serve immediately with the whipped creme fraiche and jam or jelly.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 787

nutrition information per serving

233 calories; 13g total fat; 57mg cholesterol; 263mg sodium; 26g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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