Fresh Red Currant Scones

Fresh Red Currant Scones

I finally bought soft white wheat to use in my grain mill, so naturally I had to make something that is supposed to be light and fluffy and see just how it went, so I decided to make scones.  They were definitely light and fluffy and so delicious!  And, a few days after the soft white wheat arrived, I saw beautiful, fresh, red currants at my local grocery store.  I have never cooked with them before, so I just had to try them!  Like I expected, they were quite tart, so I knew I had to put them is something just a bit sweet, and the scones fit the bill perfectly!  Fresh red currants are typically a little difficult to find, so if you are not lucky enough to run across them, then substitute cranberries, which have a similar tartness.  Sweeter berries, such as blueberries, would be good too.

This recipe is one I adapted from the America’s Test Kitchen Cookbook via Smitten Kitchen.  I added a bit more sugar than the original recipe because I was using fresh berries that were quite tart.  And, the original recipe called for dried currants, and of course I used fresh ones.

Here is a photo of me grinding the soft white wheat.

FCTC 5035

When I make scones or biscuits, I always grate the butter first and then put it in the freezer for about twenty minutes, so that it is very cold.  The butter already being in such small pieces allows you to work the dough less when cutting it in giving you a more tender scone or biscuit.

FCTC 5046

5.0 from 1 reviews
Fresh Red Currant Scones
Recipe type: Breakfast
Serves: 9
  • 2 cups freshly milled soft white wheat flour plus a little more to flour your cutting board.
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • ¼ cup sugar
  • 5 Tbsps. unsalted butter
  • 1 cup heavy cream
  • ½ cup fresh red currants or other berries
  1. Grate the butter and set it in the freezer for approximately 20 minutes.
  2. Line a large baking sheet with parchment.
  3. Preheat oven to 425 degrees.
  4. Whisk together flour, baking powder, salt, and sugar.
  5. Cut butter into flour mixture using a pastry blender or a fork.
  6. Stir in berries.
  7. Stir in heavy cream. Be gentle. Some of the berries are going to get broken in this process, but it is nice if some can remain whole too.
  8. Pour dough out onto a lightly floured cutting board.
  9. Gathering up the loose pieces, press together until if forms a shaggy ball. Then press until about ½ inch thick. Cut with a round cutter. I used one 3 inches in diameter and ended up with 9 scones, but if you use a smaller cutter, you will get more.
  10. Bake for approximately 10 minutes or until golden.
  11. Let cool slightly before serving

About From Calculus to Cupcakes

I am a high school Calculus teacher that just happens to love to cook and especially bake. So, I spend my days teaching Calculus and my evenings cooking, baking, and blogging about it. Checkout my blog: From Calculus to Cupcakes

Grain Mill Wagon Experience: I thoroughly enjoyed doing the Grain Mill Wagon Challenge. I had always wanted a grain mill, so I was very eager to try this one, and I loved it. All of the flour came out light and fluffy and worked perfectly in my recipes. I also had a great time learning about the different types of wheat and when to use them. The flavor of the freshly milled wheat was wonderful in all varieties. It tastes so much better than store bought flour! I will definitely continue using the Wondermill grain mill and would highly recommend it to anyone in the market for a grain mill.

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4 Responses to Fresh Red Currant Scones

  1. Kim Snyder says:

    I love the tip about grating the butter first! These look great. I can’t wait until my new currant bushes bear fruit…meanwhile I will have to try this with blueberries! 🙂 Love the recipes for freshly milled wheat, this is so what I have been looking for! Thanks so much for sharing

  2. whiness says:

    How delicious! My mom always bakes the best scones but HER ones are without red currant. I think I’ll try to make scones like that one time.

  3. What a great idea to grate the butter! We have a couple red currant bushes and I’m always looking for more ways to use red currants. I’ll give these a try!

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