Currant Scones
Print Recipe

Gluten-Free Soy-Free Corn-Free

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

Ingredients

    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)

Directions

    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.

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11-20 of 21

Dorothea 08/233/2016 08/21/2016
Love this recipe! I usually use raisins instead of currants, and canola oil instead of butter (cuts down on the cholesterol and saturated fat!). Mine have never come out "fluffy" perhaps because I let them brown a little longer, but they are definitely lighter than wheat scones. I love how fast and easy it is when I feel a sudden desire for a scone!
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Rachel Richards 07/201/2016 07/20/2016
Mine came out like fluffy cookies too :/ really wanted dry traditional scones. Any tips?
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Michelle 04/113/2016 04/23/2016
Delicious! Left out the currants and added a do or two of lemon essential oil and they are amazing! Definitely lighter and fluffier than a normal "Fair scone", but still delicious!
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Joan 02/44/2016 02/14/2016
They are tasty. However they turned out like large, fluffy cookies instead of scones. I followed the recipe but used bittersweet chocolate chips instead of currents. Maybe being in Phoenix made a difference... I wanted scones.
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    • Mine did too. They tasted really good though. Maybe less milk.
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Jo 05/122/2016 05/02/2016
Perfection! I added 1 t. cinnamon, 1 hefty C. Pecans, and the zest on 1 lemon! My new obsession. Sure is nice to curb that "bread" craving with something this delicious! Thanks Pamela!!!!
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Joan Schraufek 12/355/2015 12/22/2015
Made Pamela's gluten free orange zest scones for my gluten intolerant son in laws. They were a hit and they loved them. It was a nice sweet treat for them. Love your mix and recipes.
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Andrea 08/235/2015 08/24/2015
I love these every time. I usually use dried blueberries instead of currants though, just a personal preference. And sometimes add a dash or two of cinnamon to the batter =)
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Ellen 04/92/2015 04/03/2015
We really enjoy these scones. I make them in a variety of flavors. My boys prefer chocolate chips. I like cranberries and pecans. I usually leave out the orange zest. I use coconut sugar in place of cane sugar. They're really yummy and not too sweet.
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Barbara H 05/120/2015 05/01/2015
Love this recipe. It made 10 large scones using a large ice cream scoop (2 1/4 inch) . Next time, I will make them with the smaller scoop.
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Erin 11/324/2014 11/21/2014
Hi there, I was just wondering if I could pre make the dough at night, fridge it, & make the scones in the morning. I plan on making a more savory version: bacon, cheddar, & chives. TIA.
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    • Erin - Once you mix it, you activate the leavening agents and the batter will begin to rise. I would not suggest mixing ahead of time. Denise, Customer Service
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    • ACTUALLY. it works WELL to make up your dough, form the scones (you can pat dough into a circle then cut it into wedges) Put it on the cookie sheet, cover with plastic and refrigerate. This will slow any "rising action". Preheat your oven and bake as directed. It actually HELPS to have COLD butter melting slowly in the scones rather than all at room temp going into oven!
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