Currant Scones

Scones with a traditional taste and the ease of a drop scone? Once you try them, you’ll be making them every weekend!


    Yield: about ten 3½- to 4-inch scones

    • 2⅓ cups (327 g) Pamela's Baking & Pancake Mix
    • 1 teaspoon baking powder
    • ⅓ cup + 1 tablespoon sugar
    • ¼ cup (4 tablespoons) butter, cut in small dice, chilled
    • ⅓ cup milk
    • 1 egg, large, beaten
    • ½ cup currants
    • 1 tablespoon orange zest (optional)


    Preheat oven to 375°. Lightly grease a baking sheet or line it with parchment paper.

    Whisk together Baking & Pancake Mix, baking powder, and sugar. Using two knives or pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs. Add milk, egg, currants, and orange zest, combining all together with a fork. Dough will be thick. Scoop or drop large, tall dollops (about ¼ cup each) of dough onto baking sheet. Bake for 13 to 18 minutes until just starting to brown on the edges.

    VARIATION: Replace currants with ½ cup dried cranberries, and be sure to include the orange zest.

Customer Reviews

Based on 29 reviews

Substituted cranberries, lemon zest, Monk Fruit as sweetener, and almond milk and bakes them in a scone pan from Crate & Barrel. They were beautifully fluffy and light. Added a lemon glaze...they were absolutely fabulous!

Very light and tasty

Light texture, crispy exterior, cake-inside. Very good.


If dough remains flattened , I would shape into triangles.
I Love this mix. I used it to make chocolate chip cookies and maple cornbread!!!


I made these as directed except for the currants. I used chopped apricots instead. They were absolutely delicious and a big hit at the tea party.


Easy and delicious!! This is my go-to scone recipe. I prefer them with less sugar and find that a scant 1/4 cup is plenty and still makes them sweet. Perfect for brunch!