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 craving a tender, flaky treat that’s packed with bursts of sweet currants, this Irish Currant Scones Recipe is going to be your new favorite. Trust me, once you try these golden delights fresh from the oven, you’ll want to make them again and again.

The image shows a group of round, golden-brown scones with a slightly rough and crumbly texture. They are speckled with small dark raisins inside. Most scones are whole and sitting on a black cooling rack, but one scone is open, showing its soft, fluffy, pale inside with raisins visible. The black rack contrasts the light scones well, and the overall look is warm and baked fresh. 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 been making these Irish scones for years, and they always bring a little bit of cozy joy to the kitchen. What’s great is how straightforward the ingredients are, but the result feels special every time.

Simple Ingredients: Made with pantry staples, so no last-minute grocery runs.
Perfect Texture: Tender and flaky with a buttery crumb that melts in your mouth.
Currants for Sweetness: Little pops of fruit that brighten up every bite.
Versatile Serving: Great for breakfast, teatime, or an anytime snack.

Ingredients & Why They Work

When it comes to scones, choosing quality ingredients makes all the difference. I recommend using cold butter straight from the fridge—it’s the secret to that lovely flaky texture you want. And pick dried currants that are plump and not overly dry for the best flavor and chew.

Flat lay of four cups of all-purpose flour in a small white ceramic bowl, three tablespoons of white granulated sugar in a small white ceramic bowl, two tablespoons of baking powder in a small white ceramic bowl, one tablespoon of coarse salt in a small white ceramic bowl, cold unsalted butter cut into small cubes on a plain white ceramic plate, a small white ceramic bowl filled with dried currants, four whole large brown eggs with clean shells arranged neatly, a small white ceramic 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 foundation of our scones, providing structure and a tender crumb.
Sugar: Just enough to add a subtle sweetness without overpowering the currants.
Baking powder: The leavening agent that gives these scones their light, fluffy lift.
Salt: Balances sweetness and enhances all the flavors.
Cold unsalted butter: The key to flaky layers; make sure it’s cold and cubed.
Dried currants (or raisins): Sweet bursts of fruity goodness that complement the buttery dough.
Large eggs: Provide richness and help bind the dough together.
Heavy cream: Adds moisture and tenderness for that melt-in-your-mouth texture.
Egg (for egg wash): Brushed on top to give the scones a shiny, golden finish.

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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

One of the joys of an Irish Currant Scones Recipe is how easily you can tailor it to suit your taste or occasion. Whether you want to sneak in some seasonal flavors or adapt it for dietary needs, these scones welcome your creativity with open arms.

Currant Swap: If dried currants aren’t your favorite, I’ve had great success substituting them with dried cranberries or chopped dates. Each adds a unique sweetness that pairs beautifully with the flaky scone texture.
Gluten-Free Version: Using a 1:1 gluten-free baking flour blend works well—just add a teaspoon of xanthan gum if your blend doesn’t already include it to help maintain structure and tenderness.
Herb-Infused Scones: For a savory twist, try adding a tablespoon of finely chopped fresh herbs like rosemary or thyme to the dry ingredients. These make for a lovely accompaniment to a hot cup of tea or soup.
Dairy-Free Adaptation: Swap heavy cream for full-fat coconut milk or a creamy plant-based milk, and use dairy-free butter alternatives to keep things vegan while preserving that tender crumb.

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

A close-up of a small biscuit-style sandwich on a white plate with a dark rim, with a golden brown top and bottom biscuit layer dotted with dark raisins. Between the biscuit layers, there is a thick middle layer of bright red jam with juicy texture visible and a fluffy white cream layer sitting above the jam. In the background, there is another biscuit sandwich slightly blurred, opened with visible jam and cream inside, placed on a similar white plate. The setup is on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Dry Ingredients

Start by preheating your oven to a steady 350°F, the perfect temperature for baking scones evenly and allowing them to develop that beautiful golden color. While the oven warms up, whisk together your four cups of all-purpose flour, sugar, baking powder, and salt in a large bowl. This ensures every bite has a balanced flavor and a good rise during baking.

Step 2: Cut in the Cold Butter

Add the half cup of cold, cubed unsalted butter to your dry mix. Use a pastry cutter (or two knives if you don’t have one) to quickly work the butter into the flour until the mixture looks like coarse breadcrumbs. You’ll want to see little butter bits about the size of peas—this little trick keeps your scones light and flaky. At this stage, stir in the dried currants, folding them gently through the crumbly mixture.

Step 3: Combine Wet Ingredients and Form Dough

In a separate measuring cup, whisk together the four beaten eggs and one cup of heavy cream until smooth and homogeneous. Slowly pour this liquid blend into your dry ingredients, using a spatula to mix just until the dough begins to come together. It might feel a bit crumbly, but resist the urge to over-mix—this keeps your scones tender rather than tough. Once combined, transfer the dough onto a lightly floured surface for gentle kneading.

Step 4: Knead and Shape Into a Disc

Lightly knead the dough just enough to bring it into a smooth and cohesive ball. Press it down evenly with your hands or a rolling pin until it forms a disc about one inch thick. The dough should feel soft but not sticky—adding a sprinkle of flour to your surface can help if it sticks.

Step 5: Cut Out the Scones

Using a 3-inch round cutter, press firmly into the dough disc to cut out your scones. Aim for 12 to 16 pieces, depending on your preferred size. Gather any leftover scraps, gently re-roll, and cut additional scones so none of the dough goes to waste. Arrange the scones on a baking sheet, giving them some breathing room so they bake evenly.

Step 6: Brush with Egg Wash and Bake

Brush the tops of the scones with the beaten egg reserved for the egg wash. This step gives them a stunning golden shine and a slight crispness on top once baked. Slide the tray into your preheated oven and bake for 18 to 22 minutes. You’ll know they’re ready when they’re just golden brown and spring back slightly to the touch.

Step 7: Cool and Serve

Transfer your freshly baked scones to a cooling rack so they can cool just enough to handle but are still warm—perfect for spreading butter, your favorite jam, or a generous dollop of clotted cream. Enjoy them fresh, or tuck extras away to freeze for later indulgence.

Top Tip

Mastering the art of perfect Irish Currant Scones is easier when you keep a few key tips in mind. These pointers come from hands-on experience and will help you get those tender, flaky scones every single time.

Use Cold Butter: I always freeze my butter for about 30 minutes before cutting it into the flour. This little step makes the scone texture wonderfully flaky and light.
Don’t Over-mix the Dough: I learned the hard way that stirring too much makes the scones dense. Mix just until everything comes together for a tender crumb.
Gradual Liquid Addition: Pour in the cream and beaten eggs slowly, stopping as soon as the dough holds together. This keeps the scones from becoming tough.
Brush With Egg Wash: Brushing the tops with beaten egg gives your scones that appetizing, golden shine that makes all the difference.

How to Serve Irish Currant Scones Recipe

The first image shows dough with small dark spots rolled flat on a white marbled surface, with circular shapes being pressed out by a round metal cutter held by a woman's hand. The dough looks soft and slightly textured with visible small bits inside. The second image shows six round dough pieces with dark spots placed neatly on a black baking tray, each piece thick and well-shaped with rough edges. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These scones are delightful on their own, but a little garnish can elevate them beautifully. Try a slather of creamy butter melted on top, a generous spoonful of your favorite jam—like raspberry or strawberry—or, for an authentic Irish touch, a dollop of clotted cream. Fresh currants or a sprinkle of powdered sugar also add a lovely finishing touch for teatime presentation.

Side Dishes

Irish Currant Scones are fantastic alongside a warm cup of tea or coffee. For breakfast, serve them with scrambled eggs and smoked salmon or a fresh fruit salad to round out the meal. At teatime, pair these scones with a cheese platter or some lightly dressed greens for a delightful contrast.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Irish currant scones in an airtight container at room temperature for up to 2 days. This keeps them fresh enough to enjoy without losing their tender crumb.

Freezing

Good news if you want to prep ahead! These scones freeze very well. You can freeze them baked or unbaked. To freeze unbaked, shape and cut your scones, place them on a tray, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen adding a few extra minutes to the baking time. For baked scones, wrap them tightly in plastic wrap and freeze in a sealed container for up to 3 months.

Reheating

Reheat scones in a preheated 325°F oven for 5 to 8 minutes until warmed through, which helps retain their crisp exterior and soft interior. Avoid microwaving as it can make them soggy or chewy.

Frequently Asked Questions:

Can I substitute raisins for currants in this recipe?

Absolutely! Raisins work just as well as dried currants and provide a similar sweetness and texture in the scones.

What is the best way to ensure my scones turn out flaky?

Keeping the butter cold and not over-mixing the dough are key to flaky scones. The cold butter creates steam pockets as it bakes, giving that desirable flaky texture.

Can I make these scones dairy-free?

You can try substituting the heavy cream with a dairy-free alternative like coconut cream, and use a plant-based butter. However, texture and flavor may vary slightly.

How do I know when the scones are fully baked?

Bake the scones at 350°F for 18-22 minutes until they turn golden brown on top and feel firm to the touch. A toothpick inserted in the middle should come out clean.

Final Thoughts

There’s something wonderfully comforting about freshly baked Irish Currant Scones — the tender crumb, the subtle sweetness, and their perfect golden crust. Whether you’re starting your day or enjoying a cozy teatime ritual, these scones make every bite special. I hope you enjoy baking and sharing them just as much as I have. Happy baking!