We can’t wait for you to try these Currant Scones! Scones are my daughter’s favorite. She always requests them at coffee shops, so we finally decided to try making them at home. Most recipes for scones involve cutting butter into dry ingredients, similar to how you make a pie dough, which can be a bit tedious. I wanted something simpler.

Enter heavy cream. With heavy cream you get the same richness as butter, but a lot less hassle. Instead of working the butter in with your fingers, you simply stir in the cream with a spoon!

If you don’t have currants, sub in another dried fruit or mini chocolate chips. Or leave out the additions entirely and enjoy some simple vanilla scones! Or add in fresh fruit, such as diced apple (1 cup) or fresh blueberries (1 cup).

To freeze the scones before baking, simply wrap each individual wedge in Saran Wrap, freeze on a flat surface, and then store in a freezer bag for up to 3 months. When you’re ready to enjoy, simply unwrap the scones and bake, adding about 1-2 minutes to the bake time if needed. Store baked currant scones in an air-tight container for 1-2 days.

Looking for some other breakfast ideas? Try our Epic French Toast, Favorite Coffee Cake, or Buttermilk Pancakes. Or if you prefer something savory, try the Baked Egg Cups or Sausage & Egg Casserole.