Name: Irish Currant Scones Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Irish
Ingredients: 4 cups all-purpose flour; 3 tablespoons sugar; 2 tablespoons baking powder; 1 tablespoon salt; ½ cup cold unsalted butter, cut into cubes; ¾ cup dried currants (or raisins); 4 large eggs, beaten; 1 cup heavy cream; 1 egg, beaten (for egg wash)

If you’re on the hunt for a buttery, flaky treat that’s perfect for breakfast or afternoon tea, this Irish Currant Scones Recipe is just the ticket. Trust me, these scones melt in your mouth and have that perfect little burst of sweet dried currants that keeps you coming back for more.

Several golden brown scones with a rough, crumbly texture and small dark raisins scattered throughout are cooling on a black wire rack. One scone in the front is split open showing a soft, fluffy, pale inside dotted with raisins. The scones have a slightly uneven, homemade look with crunchy tops and light cracks. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Currant Scones Recipe
Top Tip
How to Serve Irish Currant Scones Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Currant Scones Recipe

Why You'll Love This Recipe

I’ve made plenty of scones over the years, but these Irish currant scones have a special place in my heart. They’re surprisingly easy to whip up, yet taste like you spent hours perfecting them. Plus, the currants add just the right zing of sweetness without being overpowering.

Simple Ingredients: Uses everyday pantry staples you likely already have.
Flaky Texture: Thanks to cold butter and light handling of the dough.
Perfect Portion: Makes 16 scones—enough to share or save for later.
Versatile Serving Options: Great with butter, jam, or even clotted cream for a truly authentic experience.

Ingredients & Why They Work

Getting your ingredients right makes all the difference in baking, especially for scones. Here’s the scoop on what you’ll need and why they shine in this recipe.

Flat lay of four cups of all-purpose flour in a simple white ceramic bowl, three tablespoons of granulated sugar in a small white bowl, two tablespoons of baking powder in a small white bowl, one tablespoon of salt in a small white bowl, cold unsalted butter cut into neat cubes on a white ceramic plate, a small white bowl filled with dried currants, four whole large eggs with clean shells arranged neatly, a small white bowl of heavy cream, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The backbone for structure but still light enough for tender crumb.
Sugar: Adds just a touch of sweetness to balance the currants.
Baking powder: Gives that essential lift and rise so your scones don’t turn out dense.
Salt: Enhances all the flavors and rounds everything out perfectly.
Cold unsalted butter: Keeps the dough flaky and tender when worked in properly.
Dried currants: Classic Irish addition that brings a burst of juicy sweetness.
Eggs: Provide richness and help bind the dough.
Heavy cream: Adds moisture and a lush, tender crumb.
Additional egg (for egg wash): Gives scones that irresistible golden-brown finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Irish Currant Scones Recipe is how versatile it is—feel free to tailor it to your taste buds or what you have on hand in your pantry. Whether you like your scones sweeter, fruitier, or with a savory twist, there’s room to play around here!

Currant Swap: I sometimes swap the dried currants for chopped dried apricots or cranberries for a pop of color and tartness. It adds a delightful twist and works beautifully with the buttery, flaky texture.
Gluten-Free Version: Replace the all-purpose flour with a gluten-free baking blend. Just be sure to check that your blend includes xanthan gum for structure. It’s a bit different but still yields lovely scones!
Herbed Savory Scones: For a savory spin, reduce the sugar to 1 tablespoon and toss in fresh chopped herbs like rosemary or thyme. Consider adding ½ cup grated sharp cheddar for extra indulgence. These are marvelous with a pat of butter and a cup of tea.
Seasonal Fruits: In spring or summer, try fresh blueberries or chopped strawberries. Remember to add fresh berries right before cutting the dough to prevent too much moisture.
Vegan Adaptation: Use a vegan butter substitute chilled thoroughly and swap heavy cream with a rich plant-based cream like coconut or cashew cream. Replace eggs with a flax egg to bind the dough—this keeps the scones tender and moist.

Step-by-Step: How I Make Irish Currant Scones Recipe

Two scones each layered in the middle with bright red jam and thick white cream. The scones are golden brown with a rough, crumbly texture and have small dark spots from raisins. The bottom scone supports a thick layer of jam that slightly falls over the edge, topped by a smooth, fluffy white cream layer and finished with the upper scone. Both scones sit on white plates with thin black rims, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Ingredients

Start by preheating your oven to 350°F to ensure it’s hot and ready to give your scones a beautiful golden crust. While the oven heats up, gather all your ingredients. Remember, using cold butter is key here—if you haven’t chilled your butter for 30 minutes, pop it in the freezer briefly. This chill gives your scones that light, flaky texture we all love.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together 4 cups of all-purpose flour, 3 tablespoons of sugar, 2 tablespoons of baking powder, and 1 tablespoon of salt until well mixed. This dry base sets the stage for your scones to rise and develop flavor evenly.

Step 3: Cut in the Butter

Add your ½ cup of cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or two knives to quickly work the butter into the dry ingredients. You want the mixture to look like coarse breadcrumbs with small pea-sized bits of butter still visible—this is what helps create flaky layers. No pastry cutter? No worries! Grate the cold butter right into the flour with a box grater for a similar effect.

Step 4: Stir in the Dried Currants

Now sprinkle in the ¾ cup of dried currants (or raisins if you prefer). Stir gently so they’re evenly distributed, ensuring every bite will have that sweet burst of fruit.

Step 5: Mix the Wet Ingredients

In a separate large measuring cup, whisk together 4 beaten eggs with 1 cup of heavy cream. This rich blend is what binds the scones and adds their tender crumb.

Step 6: Bring the Dough Together

Pour the egg and cream mixture gradually into your dry ingredients. Using a spatula, gently fold everything together just until the dough starts to come together — don’t overwork it! The dough should be slightly sticky but cohesive.

Step 7: Knead Lightly and Roll Out

Turn your dough out onto a floured surface and knead lightly just a few times to bring it fully together. Then gently press or roll the dough to a smooth, even surface about 1 inch thick. Keeping the dough thick helps create tender, fluffy scones.

Step 8: Cut and Prepare for Baking

Use a 3-inch round scone cutter to stamp out 12 to 16 scones from your dough. Place them spaced evenly on a baking sheet. Re-roll leftover scraps for more scones. To encourage that glossy, golden finish, brush the tops with 1 beaten egg before popping them in the oven.

Step 9: Bake to Golden Perfection

Slide your baking sheet into the preheated oven and bake for 22 minutes, or until the scones turn a lovely golden brown on top. You’ll know they’re done when they smell buttery and spring back lightly when pressed.

Step 10: Cool and Enjoy

After baking, transfer your scones to a wire rack to cool for a few minutes. These Irish Currant Scones are best enjoyed warm, smeared with butter, your favorite jam, or freshly whipped clotted cream. Trust me, they’ll disappear fast!

Top Tip

Mastering the art of the Irish Currant Scones Recipe can be surprisingly simple when you keep a few things in mind that really make a difference in texture and flavor.

Keep Butter Cold: Cold butter is essential for flaky, tender scones. I always chill mine for at least 30 minutes before mixing in—it creates those beautiful little pockets of flakiness.
Mix Gently: Through my trials, I've learned that over-mixing the dough is the quickest way to dense scones. Stop mixing as soon as the dough just comes together.
Use a Light Touch Kneading: Light kneading on a floured surface helps keep these scones flaky without making them tough.
Perfect Egg Wash: Brushing the tops with the beaten egg wash before baking gives them that irresistible golden shine every time.

How to Serve Irish Currant Scones Recipe

The first part shows dough with small dark spots, spread out flat on a white marbled surface, with a round metal cutter pressed down creating circular shapes; several circles are already cut and still in the dough. The second part shows six thick circular dough pieces with dark spots spaced evenly on a black baking tray, ready to bake, with soft edges and a pale yellow color. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These scones sing when topped with a generous spread of creamy butter, vibrant fruit jam—like strawberry or raspberry—or the traditional Irish clotted cream for an indulgent treat. Freshly sliced strawberries or a dusting of powdered sugar can add an elegant touch for special occasions.

Side Dishes

Pair these flaky Irish currant scones with a steaming cup of strong black tea or freshly brewed coffee for a classic breakfast or afternoon tea experience. For something heartier, a bowl of creamy porridge or a light fruit salad complements the sweet and buttery notes of the scones beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover Irish currant scones in an airtight container at room temperature for up to 2 days to keep them soft and fresh. If your kitchen is warm, placing them in the fridge helps extend freshness but may slightly firm up the texture.

Freezing

Great news—these scones freeze wonderfully, whether baked or unbaked. For unbaked dough, shape and cut the scones, place them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag for up to 3 months. For baked scones, let them cool completely, then freeze in an airtight container or zip-top bag.

Reheating

To reheat baked scones, wrap them in foil and warm them in a 300°F oven for about 10 minutes until heated through and soft. For frozen unbaked scones, bake them straight from the freezer at 350°F, adding a few extra minutes to the usual 22-minute baking time.

Frequently Asked Questions:

Can I substitute dried currants with other dried fruits?

Absolutely! While dried currants are traditional, you can use raisins, dried cranberries, or chopped dried apricots. Just make sure to add them right before cutting the dough to avoid excess moisture.

What if I don’t have a pastry cutter?

No worries! A box grater works wonders — just grate the cold butter directly into the flour mixture, then combine gently. Using two knives to cut in the butter also works well.

How do I keep my scones flaky and light?

Keep the butter cold and avoid over-mixing or over-kneading the dough. Adding just enough wet ingredients so the dough barely comes together helps maintain that perfect flaky texture.

Can I make these scones vegan or dairy-free?

This recipe relies on eggs and heavy cream for structure and richness, so it's not naturally vegan or dairy-free. However, you can experiment with plant-based milks and egg substitutes, but results may vary in texture and flavor.

Final Thoughts

There’s something incredibly comforting about warm, freshly baked Irish currant scones straight from the oven. Whether enjoyed at breakfast or tea time, they bring a touch of home and tradition that’s hard to beat. Keep these tips in mind, and you’ll be sharing flaky, tender scones that delight family and friends every time. Happy baking!