“Treat yourself! These are strictly an adult treat, as they're not cookie-sweet.... but they ARE moist and flavorful. My Aunt Dot, (a fabulous cook), sent me this recipe from Missouri several years ago and I have made them many times since then. Sometimes I get up early in the morning and make up a batch for the neighbors, which they very much appreciate. I especially savor eating 2 or 3 of these scones for brunch along with a nice glass of Pinot Grigio. I HIGHLY recommend that, with this recipe, you lay out all the ingredients in advance -- it makes the process go much easier. Enjoy!”

Ingredients Nutrition


  1. In a small mixing bowl, pour enough hot water over currants to cover. Let stand for 5 minutes, drain and set aside.
  2. In a large mixing bowl, combine flour, the 3 tablespoons of sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in currants or cranberries.
  3. In a small bowl, blend the sour creme and egg YOLK. Add all at once to crumb mixture, stirring just until the dough clings together. On a lightly floured surface, knead the dough gently a dozen times.
  4. Pat or roll the dough to a 9-inch circle (about 1/2" thick). Cut scones with a 4" round cookie cutter (or use a big plastic cup). Slice each circle ALMOST completely though in an "X" formation but do not separate into quarters.
  5. Place on an ungreased baking sheet (no-stick is best). Brush scones with egg WHITE. Combine the 1 teaspoon of sugar and the cinnamon and sprinkle over the tops. Use a little more if necessary.
  6. Bake in a pre-heated 425-degree F. oven, 15-18 minutes, until they lightly brown on top. Allow 5 minutes for cooling prior to serving.
  7. TIP: If you want them sweeter, just double or triple the cinnamon-sugar blend.

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