I had already tested a recipe, ” they look like scones but it is not really about “, with this recipe for scones rustic rye flour, but also true scones to the chestnut flour (which by the way was a killer !), but never a version more classic like these scones with currants. So how you say it…really but then really, there is nothing more simple to prepare scones…I know it doesn’t seem like that at first but I swear to you, you will be surprised of the simplicity of the exercise (good to further complicate matters you could do your abs at the same time….no, in fact let them down !). I replaced the butter and milk for margarine and the milk plant to a more healthy and light but these scones do not have to blush (yes it is already half with their currants !), before the classical version of English !

Run in your kitchen, make pétez the flour and it is a party for a good tour of scones with currants kids !

Scones with currants {without milk}

For 8 scones Save Print Ingredients

  • 310 g of flour whole wheat
  • 150 g redcurrants
  • 75 g margarine vegetable
  • 2 eggs
  • 45 g of sugar cane
  • 2 tablespoons of oat milk
  • 2 teaspoons of baking powder



  • Put the flour and the yeast in a bowl.
  • Add the margarine and sand, the pulp of the fingertip to obtain as a consistency of apple crumble and coarse.
  • Add the sugar, eggs and milk and mix roughly with a spatula.
  • Add the currants and then gather the dough into a ball.
  • Refrigerate for 20 minutes.
  • Preheat the oven to 180°.
  • Roll out the dough about 1.5 cm thick in the shape of a circle and on a sheet of parchment paper.
  • Cut into 6/8 units.
  • Bake for 20 minutes.


Good breakfast !

Written by Doc

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