You're using an outdated browser. Please upgrade your browser to improve your experience.


From Our Kitchen Currant Scones with Berry Compote & Cream

Is there any better morning tea than scones with jam and cream? In this version for Mother's Day we have supplied a compote recipe but your favourite jam works perfectly fine.



3 cups [360g] flour

1/3 cup [65g] sugar

2 Tbsp baking powder

1/2 tsp salt

8 Tbsp [115g] butter, (unsalted, cold)

3/4 cup [100g] dried currants

1/2 cup [125ml] whole milk or cream

2 eggs

Berry Compote

1.5 cups mixed berries

1 tablespoon maple syrup or other sweetener
(can be increased/decreased, to taste)

1/2 lemon, juiced (can be increased/decreased, to taste)



Scone Method

Pre-heat oven to 500F/260C.


Combine flour, sugar, baking powder and salt in a large mixing bowl. Use a whisk to mix everything together.


Cut cold butter in several pieces and add to the dry ingredients. Use your fingers to work the butter into the flour mixture until it looks like small crumbs. Add currants and mix with a spoon or spatula until well combined.


In a small mixing bowl, whisk together milk and eggs. Add to flour a little at a time. Careful! You might not need the entire amount so don’t dump it all in at once. Stir with a spoon or spatula until dough forms a ball.


Knead dough several times on well-floured surface with well-floured hands until the surface of the dough is smooth and doesn’t have any cracks.


Press dough to 1 inch [25mm] thickness. Cut out scones using a round biscuit or scone cutter or a small jam jar or glass. You should get anywhere from 7 to 12 scones, depending on the size of your cutter.


Transfer scones to a lined baking pan. Gather remaining dough into a ball, knead it together once or twice smooth, and again roll it out to 1 inch [25mm] thickness. Cut out the rest of your scones and transfer them to your baking sheet.


Brush the top of the scones using what’s left of the milk and egg mixture or whisk one additional egg with 1 tsp milk, cream or water in a small bowl. Brush on the tops of the scones.


Turn oven down to 425 F/215C. Bake smaller scones for 10-12 minutes and large scones for 12-15 minutes or until golden brown.


Cool on a wire rack.


Compote Method

In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.


Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there’s no need to mash them fully).


Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Taste and adjust the amount of lemon juice/sweetener to your liking.


Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.



Serve currant scones warm from the oven in your favourite Styleware, here we’ve used Salt to create a beautiful tablescape. Serve with butter, berry compote or jam, and clotted cream. Enjoy!