• Cooking Time:
  • Servings: 12 scones
  • Preparation Time:


  • 1 1/2 Cups Flour
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3-4 T. Unsalted Butter, room temp.
  • 2/3 Cup Buttermilk
  • 1/2 Cup Currants
  • 1 Egg, beaten


  • Preheat oven to 400 degrees.
  • Lightly grease a baking sheet.
  • Sift together flour, baking soda, and salt. Blend in butter. Mix in the buttermilk & currants.
  • Turn dough onto a generously floured surface. Roll to a thickness of 1/2", then cut into 2-2 1/2" rounds. Place on baking sheet, about 2" apart. Brush tops with beaten egg.
  • Bake 12-15 minutes, until golden brown. Serve with topping and strawberry jam.
  • 1/2 Cup Cream Cheese
  • 2 T. Sugar
  • 1/2 Cup Sour Cream
  • 1 tsp. Lemon Juice
  • Whip topping ingredients together until fluffy.


Judi says, "Here's my scone recipe from the Halekulani Hotel in Hawaii. It is an uncomplicated formula that uses buttermilk and includes a sprinkling of currants. Pastry Chef Franz Schaier, suggests serving the scones with whipped Devonshire cream & strawberry jam, but if Devonshire cream is not a staple in your fridge, here's a substitute topping.

Categories: Scone  Spread 

Author Credit: MTR - TOH - BB - Atchan

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