Why Dried Currants Are My Scone Secret Weapon

I’ve baked my fair share of scones, and let me tell you, nothing beats the sweet, chewy burst of flavor that dried currants add. They transform an ordinary scone into a delightful treat, perfect with a cup of tea or coffee. But not all dried currants are created equal. Over the years, I’ve experimented with various brands and types to find the absolute best for my scone recipes.

What Makes a Dried Currant “Scone-Worthy”?

When it comes to scones, I look for dried currants that are:

  • Plump and Moist: Nobody wants dry, hard currants in their scones. I prefer currants that are still soft and juicy.
  • Sweet but Tart: The perfect currant offers a balance of sweetness and a subtle tartness that complements the buttery scone dough.
  • Evenly Sized: While this is mostly an aesthetic preference, uniform currants look beautiful when baked into scones.

My Top Picks for the Best Dried Currants

After years of baking (and tasting!), here are my top recommendations for the best dried currants to use in your scone recipes:

  1. Sun-Maid Zante Currants: These are a classic for a reason! They’re consistently plump, sweet, and perfect for baking.
  2. Trader Joe’s Dried Zante Currants: A fantastic budget-friendly option that delivers on flavor and quality.
  3. Divina Dried Currants: These currants are known for their exceptional plumpness and rich, sweet flavor.

If you’re looking to buy wholesale dried currants in the UK, I highly recommend checking out the selection at. They offer a variety of high-quality options to suit your needs.

dried currants in a measuring cup

My Go-To Scone Recipe with Dried Currants

Ready to bake? Here’s the scone recipe I always turn to. It’s simple, reliable, and yields the fluffiest scones you’ll ever taste.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup dried currants


  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the buttermilk, egg, sugar, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Gently fold in the dried currants.
  7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes, or until golden brown.
  9. Let cool slightly on the baking sheet before serving.

Tips for Scone Success:

  • Use cold ingredients. This will help create a flaky texture.
  • Don’t overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough scones.
  • Be gentle when folding in the dried currants.
  • Bake the scones until they are golden brown, but not too dark

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