Royal Currant Scones Recipe
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A Royal Currant Scones Recipe, from the archives of Queen Elizabeth, to serve with afternoon tea, or anytime you’re craving an authentic British style scone.
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Queen Elizabeth is known for her love of afternoon tea. In fact, we’ve written several posts about Her, including Queen Elizabeth Afternoon Tea Recipes and general etiquette for Taking Afternoon Tea Like the British.
These scones are based on Queen Elizabeth’s Royal Recipe for Fruit Scones, reputed to be her favorite.
In that article, it’s written:
Every year at Garden Parties across The Royal Residences, over 27,000 cups of tea, 20,000 sandwiches and 20,000 slices of cakes are consumed! The Royal Pastry Chefs are happy to share their recipe for fruit scones, which traditionally would be served at Buckingham Palace every summer.
The Royal Family website
And if you’re wondering what kind of tea to enjoy with these scones, take a cue from Queen Elizabeth. It’s said her favorite tea is Asam or Earl Grey Tea, both of which would be delicious.
Adapting the Royal Currant Scones Recipe
I’ve adapted the Royal Family Dried Fruit Scones recipe to U.S. measurements with a couple of tweaks for further clarity. However, you can use the link above to view the original recipe and adapt it to your preferences.
Ingredients for Royal Currant Scones
The recipe card at the bottom of this post contains specific ingredient measurements, but here is a summary of the ingredients.
- Sultanas or dried currants (soaked)
- All-purpose flour
- Baking powder
- Salt
- Butter
- Sugar
- Large eggs
- Buttermilk
How to Make Royal Currant Scones Recipe
These currant scones are easy to make but require a couple of extra steps. These steps are well worth the effort as they yield a deliciously tender scone.
Begin by soaking the dried currants in hot water for 30 minutes.
While they are soaking, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Step 1: Mixing dry ingredients and cutting in the butter
Mix the flour, baking powder, butter, sugar, and salt in a large bowl until pea-sized crumbs are formed.
Step 2: Finishing the scone dough
In a separate bowl whisk together eggs and buttermilk. Add the egg mixture and soaked currants to the flour mixture and mix until smooth.
Step 3: Resting the scones
Transfer the dough to a floured surface, cover, and let rest for 20 minutes.
Step 4: Baking the scones
Roll out the dough to a 1-inch thickness and cut in the desired shape. I’m using a 2-inch round biscuit cutter. Transfer the scones to the prepared baking sheet and let rest another 5 minutes. Brush with egg wash.
Bake for 8 to 10 minutes or until golden brown. Cool and serve with jam and clotted cream.
Tips for Making Currant Scones
While it seems like an extract step, resting scone dough allows the gluten to relax and helps make taller, smoother scones. Feel free to refrigerate the dough overnight for crisper edges.
Absolutely not u002du002d however, brushing the tops with a beaten egg wash brings beautiful color and texture to the scones.
All three are sweet dried fruit grown from different varieties of the vine grape. And, they can be used interchangeably in this scones recipe. But there are slight differences.
Raisins are the largest and are dried naturally. Sultanas are made from seedless green grapes and are often the juiciest. Currants are made from the smallest grape varieties. They are also called Zante currants or Corinth currants. Not to be confused with Black currants, which are a type of berry.
If you Love Afternoon Tea
We take teatime seriously. And have written recipes and ideas to help you enjoy it as much as we do. From simple steps to hosting your own tea, to teatime recipes for seasons throughout the year.
Here are some of our favorites and most popular afternoon tea posts:
- 8 Top Teas for Afternoon Tea
- Easy Make Ahead Tea Sandwiches
- Afternoon Tea Sweets Bites and Teacakes
- Easy Afternoon Tea Savory Bites: Recipes and Ideas
- How to Serve an Easy Afternoon Tea
- Buckingham Palace Shortbread Cookies
More Scones Recipes
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Royal Currant Scones Recipe
Equipment
Ingredients
- 1/2 cup dried currants or Sultanas soak in hot water for 30 minutes
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 8 tablespoons butter 1/2 cup, room temperature
- 1/3 cup sugar
- 2 large eggs
- 1/2 cup buttermilk
- egg wash for brushing scones
Instructions
- Soak dried currants in hot water for 30 minutes.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Mix the flour, baking powder, butter, sugar, and salt in a large bowl until pea-sized crumbs are formed.
- In a separate bowl whisk together eggs and buttermilk. Add the egg mixture and soaked currants to the flour mixture and mix until smooth.
- Transfer the dough to a floured surface, cover, and let rest for 20 minutes.
- Roll out the dough to a 1-inch thickness and cut in the desired shape. I'm using a 2-inch round biscuit cutter. Transfer the scones to the prepared baking sheet and let rest another 5 minutes. Brush with egg wash.
- Bake for 8 to 10 minutes or until golden brown. Cool and serve with jam and clotted cream.
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I recently had a Royal Tea at my home. A VERY picky eater hesitantly took a scone, broke it in half, and topped each half with Devonshire Cream and Bonne Maman’s raspberry jam. One bite and her eyes lit up and she declared them the best scones she had ever eaten. She ate TWO! I always make these for my guests and will continue to do so. Thank you for posting this recipe!!
That makes me SO happy! Thank you for sharing, trying the recipe, and for serving them at your Royal Tea!
Just made my first batch for our Authentic Afternoon Tea with the Royals for a fundraiser for our Women’s Club! I ended up with 16 scones! They turned out beautifully for an amateur even though I rolled them out too thin and repatted them out to a thicker size! Thank you for an easy to follow recipe! I am making 64 so I should have a better ranking than amateur!
Hi Karen! I would definitely say your are NOT an amateur. I’m so impressed with 64 scones. Good job! Have fun at your Royal Tea and thank you for using this recipe for your special occassion.
Do these freeze well? They look delicious.
They do freeze really well, Kathie!
I cannot find the actual recipe for the Royal Scones. Am I missing it?
Hi Paula— you were not missing anything! Thank you for letting me know. The recipe card had, for some reason, fallen off. It’s back on with a “Jump to Recipe” button at the top of the post.
Just had them for morning tea made by a friend they were delicious and can’t wait to make them
Hi Sylvia! I’m so glad you enjoyed them! I’m making a batch for tomorrow’s tea too. Thank you for letting me know how you liked the scones ❤️.
Easy recipe and they turned out perfectly!
I’m SO glad you enjoyed these scones, Tina! I’m making another batch for tea this weekend. Thank you for trying them.
Are you able to make the batter and refridgerate overnight before baking?
Hi Andrea! You can definitely refrigerate the dough overnight- either shaped or ready to shape.
While I am sure you’re recipe is wonderful, I just wanted to say that currants are not a variety of grapes. Currants are berries. They are frequently used interchangeably, but they are different.
Your*
Thank you, Philip, for your comment pointing out the distinction between currants and Black currants. As noted, Black currants are a type of berry. I’ve made that more clear in the post.
Written instructions don’t include the sugar. Or the salt.
Thank you, Andree. I’ve updated the recipe card and included metric measurements if needed. Thank you!
Hi, sugar and salt are listed in the ingredients but they are still not included in the recipe.
Thank you, Karen.