Currant Scones

Author: Recipes_kw
No ratings yet
Prep Time 45 mins
Total Time 45 mins
Course Snacks
Cuisine English
Servings 8 Servings


  • Oven
  • Food Processor


  • 2 cups flour whole wheat
  • 3 tbsp date sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 5 tbsp Earth Balance butter cold, separated by tablespoon
  • 1/2 cup currants dried
  • 3/4 cup almond creamer unsweetened
  • 2 tbsp flour whole wheat (For flouring surface)


  • Preheat the oven to 450 degrees while you line a baking sheet with parchment paper.
  • Place the flour, sugar, baking powder, and salt into a food processor and pulse until combined. Add in one tablespoon of cold butter at a time while pulsing until flour mix begins too look like coarse cornmeal.
  • Transfer mix to a large bowl then mix in the currants and almond creamer until a dough begins to form.
  • Sprinkle 2 tbsp of flour onto a flat surface then turn dough out onto it for light, quick kneading. Pat dough into a round shape and cut into 8 wedges.
  • Place wedges onto the prepared baking sheet about 2 inches apart. Bake for about 13-15 minutes, rotating baking sheet halfway through baking. Transfer scones to a wire rack and let cool for at least ten minutes. Enjoy!


Serve with a currant jelly or jam.

My Notes

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