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)

Nothing beats the cozy comfort of fresh-baked scones, and this Irish Currant Scones Recipe delivers just that. These flaky, buttery treats studded with sweet currants are my go-to for weekend breakfasts or a charming tea-time snack.

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 tried many scone recipes over the years, but these Irish Currant Scones always bring me back to the warmth of home baking — the balance between tender crumb and that slightly crisp golden crust is just perfect.

Simple Ingredients: Uses pantry staples combined with dried currants for natural sweetness and texture.
Flaky Texture: Cold butter cut into flour creates those characteristic flaky layers you crave in a perfect scone.
Versatile Serving: Great fresh for breakfast or paired with clotted cream and jam for an authentic Irish teatime.
Make Ahead Friendly: These scones freeze well, baked or unbaked, making your mornings just that much easier.

Ingredients & Why They Work

Before you start mixing, make sure you've gathered the right ingredients. I always recommend using cold unsalted butter straight from the fridge (or even frozen for about 30 minutes) to get that flaky texture. For currants, pick good quality dried ones—or swap in raisins if you prefer!

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 sturdy base giving structure to your scones without weighing them down.
Sugar: Adds just a touch of sweetness to balance the currants without overpowering the flavor.
Baking powder: Your leavening agent that helps these scones achieve a lovely rise and tender crumb.
Salt: Just a bit to enhance all the other flavors.
Cold unsalted butter: Key for flakiness; keep it chilled and cut into cubes before mixing.
Dried currants or raisins: Traditional bursts of fruity sweetness in every bite.
Large eggs (beaten): Bind the dough and add richness.
Heavy cream: Adds moisture and a tender crumb, making the scones luscious.
Egg (for egg wash): Gives that irresistible glossy, golden-brown finish once baked.

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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 best parts about this Irish Currant Scones Recipe is how easily you can tailor it to your tastes and dietary needs. Whether you want to add a seasonal twist or a flavor boost, there’s plenty of room for creativity!

Currant Swap: I love swapping currants for chopped dried apricots or dried cranberries for a slightly tangier, fruitier bite that pairs beautifully with the buttery crumb.
Gluten-Free Version: For friends with gluten sensitivities, I’ve found that a 1:1 gluten-free flour blend works well—just be mindful to keep the butter cold and avoid overmixing to maintain texture.
Herb Infusion: Adding a teaspoon of finely chopped fresh rosemary or thyme adds an unexpected savory depth that’s wonderful if you’re serving the scones with a cream cheese spread or smoked salmon.
Vegan Adaptation: Swap the butter for coconut oil and use a flax “egg” (1 tablespoon flaxseed meal + 3 tablespoons water) plus a non-dairy milk instead of heavy cream. The texture differs slightly but is still deliciously satisfying.

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 & Prepare for Success

Start by preheating your oven to 350 degrees Fahrenheit. This ensures your oven is perfectly ready when your scones are shaped and ready to bake, helping you catch that golden crust at just the right moment.

Step 2: Combine the Dry Ingredients

In a large bowl, mix together 4 cups of all-purpose flour, 3 tablespoons sugar, 2 tablespoons baking powder, and 1 tablespoon salt. Give it a good stir so everything is evenly distributed — this is your flavor base and leavening agent coming together to make those scones rise beautifully and taste balanced.

Step 3: Cut in Cold Butter for Flakiness

Add ½ cup of cold, cubed unsalted butter to the dry mix. Use a pastry cutter or two knives—whatever you have on hand—to work the butter into the flour until it looks like coarse breadcrumbs. You’ll see little lumps the size of peas—that’s exactly what you want for that flaky texture. Stir in ¾ cup of dried currants (or raisins) now, so they’re evenly dispersed.

Step 4: Whisk Together the Wet Ingredients

In a separate container, whisk 4 beaten large eggs with 1 cup heavy cream until smooth. This mixture will bring moisture and richness to your scones, binding everything together without making the dough too wet.

Step 5: Mix the Dough Gently

Slowly pour the egg and cream mixture into your flour and butter bowl. Use a spatula to gently fold the dough until it just starts to come together. Avoid overmixing here—stop once you see a shaggy, cohesive dough. This careful handling keeps your scones light and tender instead of dense.

Step 6: Knead and Roll

Turn the dough onto a floured surface and knead lightly 3 to 4 times—just enough to bring it fully together. Then press or roll the dough to about 1 inch thickness. This thickness ensures your scones rise with a tender crumb and a golden crust.

Step 7: Cut and Arrange Your Scones

Using a 3-inch round scone cutter, stamp out 12 to 16 scones. Place them on a baking sheet spaced slightly apart. Don’t toss those leftover scraps—simply gather, roll out again, and cut into more scones! This is how you maximize your yield and waste nothing.

Step 8: Brush on Egg Wash for a Golden Finish

Brush each scone top with the beaten egg reserved for egg wash. This step is what gives your scones that gorgeous shiny, golden crust that’s as delightful to look at as it is to eat.

Step 9: Bake to Perfection

Bake your scones in the preheated oven for 22 minutes. You’ll know they’re ready when they’re puffed, golden brown, and a toothpick inserted comes out clean. The kitchen will fill with that warm, buttery aroma that’s simply irresistible.

Step 10: Cool Slightly and Serve Warm

Transfer the scones to a cooling rack for a few minutes—just enough to firm up without losing the warmth. Serve them with plenty of butter, jam, and clotted cream for the full traditional Irish experience. They’re perfect alongside a cup of tea or coffee, warm and flaky right out of the oven.

Top Tip

Mastering the perfect Irish Currant Scones Recipe takes just a few mindful details. These tips come from hands-on baking experiences, so your scones always come out tender, flaky, and beautifully golden.

Keep Butter Cold: I always freeze the butter for about 30 minutes before mixing it in. This little step is the secret to those wonderfully flaky layers in your scones.
Don’t Over-mix: When combining the wet and dry ingredients, stop mixing as soon as the dough starts to come together. Overworking results in dense scones, and nobody wants that!
Use a Pastry Cutter or Grater: If you don’t have a pastry cutter, grate cold butter directly into the flour. It saves time and still gives the perfect crumbly texture.
Be Gentle When Kneading: Lightly kneading and pressing your dough to about 1 inch thick keeps the crumb tender—avoid vigorous kneading to maintain softness.

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

Serve your Irish Currant Scones warm and topped with traditional garnishes like creamy butter, sweet strawberry or raspberry jam, and luscious clotted cream. For a fresh twist, a drizzle of honey or a smear of lemon curd pairs beautifully with the subtle tartness of the currants.

Side Dishes

Pair these scones with a steaming cup of Irish breakfast tea or a rich hot chocolate for a cozy experience. They also make a great complement to fresh fruit salads or a lightly dressed green salad at brunch, balancing sweetness with freshness.

Make Ahead and Storage

Storing Leftovers

Keep leftover scones fresh by storing them in an airtight container at room temperature for up to 2 days. This will preserve their tender crumb and flaky texture without drying them out.

Freezing

Irish Currant Scones freeze wonderfully, whether baked or unbaked. To freeze before baking, cut the dough and place the rounds on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to 3 months. When ready, bake straight from frozen—just add a few extra minutes to the baking time. For baked scones, cool completely, then freeze wrapped tightly in foil or freezer-safe containers.

Reheating

To enjoy scones warm, reheat baked ones in a 325°F oven for 5–7 minutes or until heated through. Alternatively, microwave for 15–20 seconds but be careful not to make them tough. This simple step revives that freshly baked feel every time!

Frequently Asked Questions:

Can I substitute currants with other dried fruits?

Absolutely! You can swap currants for raisins, dried cherries, or cranberries. Just keep the amount the same to maintain the right texture and sweetness.

Why is cold butter important in this recipe?

Cold butter creates pockets of steam during baking, which helps the scones rise and develop a flaky texture. Using warm butter can lead to dense, heavy scones.

Can I make the dough ahead of time?

Yes! You can prepare the dough, wrap it tightly, and refrigerate it overnight. Just bring it back to room temperature before cutting and baking.

What’s the best way to store leftover scones?

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them baked or unbaked as described above to retain freshness.

Final Thoughts

There’s something truly heartwarming about biting into a warm, freshly baked Irish Currant Scone—flaky, tender, and dotted with sweet bursts of currants. Whether you're enjoying these for breakfast or with a cup of tea in the afternoon, these scones bring a little Irish charm right into your kitchen. So, bake a batch, invite some friends, and savor these delightful treats together. Happy baking!