Classic currant scones from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 44) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • lholtzman on February 17, 2026

    These are delicious American style scones (e.g. big and sweet). You could definitely ?omit or decrease the amount of sanding sugar used at the end to make these less sweet. Please don’t cook the full 50-55 minutes as suggested. They will be way too dry. Start checking at 25 minutes for doneness. If baking from frozen, mine were perfect at 35 minutes. If you decide to freeze: after brushing on the egg yolk and topping with sugar, cut the disc into eight wedges and space on a baking sheet. Put the baking sheet in the freezer and allow the scones to freeze solid. Once frozen you can wrap in plastic wrap, or just put in a freezer bag as I did. This allows me to take out the number of scones I want to make each day so I don’t have to eat them before they go stale.

  • anya_sf on October 14, 2018

    These scones are baked as a scored loaf, rather than individual scones, so they take longer. I made the dough the night before, froze it, and baked from frozen. Even so, the scones only took 45 minutes to bake, so check early. They were lightly sweet, tender, and fluffier than some scones (probably from the egg). Delicious. Would try with other fruits.

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