Omi’s Red Currant Scones

July 16, 2012 § Leave a comment


I love red currants. They are a little on the tart side but I still love them.

They remind me of my grandparent’s garden in Germany, a small communal plot where every square inch had something growing. They had every kind of vegetable from potatoes to beans to cabbage. Many fruit trees like peach, plum, and cherry. And gooseberry, raspberry and red currant bushes. My grandmother canned and preserved whatever they didn’t eat. At the time I was too young to appreciate that garden, but I have fond memories of sitting under the currant bushes, picking and eating as many as I wanted. How I would love to sit with her now and pick her brain.

As tart as they are, red currants are full of vitamins like Vit C, iron, potassium and manganese. High in antioxidants, they boost the immune system and help protect the heart… remember that when your mouth puckers up!

This recipe didn’t come from my grandmother, Omi as we called her, but I’m sure she made something just like it.



2 cups white spelt flour (or use regular all purpose if you like)

1 1/2 TBL honey or maple syrup (or use 3 TBL sugar)

1 TBL baking powder

pinch of salt

1/2 cup (1 stick) cold, unsalted butter, preferably pasture butter. I’m sure my grandmother had this.

1 cup red currants, washed and picked over to remove stems, etc

2 eggs, lightly beaten

1/2 cup cream (you can use heavy cream or even milk here)



Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and dust with flour.

Mix together flour, baking powder, pinch of salt. Here is where you would add the sugar if using.

Cut the butter into chunks and using your fingers or a pastry cutter, mix into the flour mixture until it’s crumbly.

Add the red currants and gently combine, don’t want to crush them.

In a separate bowl, combine the beaten eggs, cream or milk, and honey or maple syrup if using. Add to the flour mixture all at once and stir to combine….gently again.

Put the dough onto a floured board and knead it together a few times, maybe 5 or 6 times. Then transfer to your cookie sheet.

Pat the dough into a circle, about 1 inch thick.

Cut into wedges and sprinkle with a little sugar if you like.

Bake about 15 to 20 minutes. Check after 15 though. They should be nice and golden.

You could substitute blueberries or strawberries here, the measurements would be the same.


This makes about 12 scones.



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